Traditional bread with rough crust and tender open crumb due to baking on stone. With an irresistible aroma and taste thanks to self-prepared active wheat-rye sourdough, traditional recipe and 30 hours of preparation.
Traditional bread with rough crust and tender open crumb due to baking on stone. With an irresistible aroma and taste thanks to self-prepared active wheat-rye sourdough, traditional recipe and 30 hours of preparation.
Consumers are looking for honest, high-quality bread, prepared locally according to a simple recipe with recognisable ingredients.
High quality is the result of excellent ingredients, a traditional process and long preparation time: natural sourdough fermentation and baking on stone.
Baguettes, half baguettes, small breads, ...
Consumers are looking for honest, high-quality bread.