Breads and tradition
When it comes to bread, man will always have the advantage over the machine.
Our bakery partner
Bread is the first visible sign of a good meal.
If it's good and well-made, we won't question the quality of the ingredients or the dishes that follow.
For us, there's only one kind of bread: good, real, authentic. The kind made the old-fashioned way, according to the rules of natural fermentation.
It has a truly crispy crust and a rich, generous crumb, pleasant to chew and releasing unparalleled aromas and flavors.
It's a "SLOW BAKING" production.
If it's good and well-made, we won't question the quality of the ingredients or the dishes that follow.
For us, there's only one kind of bread: good, real, authentic. The kind made the old-fashioned way, according to the rules of natural fermentation.
It has a truly crispy crust and a rich, generous crumb, pleasant to chew and releasing unparalleled aromas and flavors. Our kneading is slow to avoid whitening the crumb and to allow the flavors to fully develop.
Our fermentations take place at room temperature because that's where the magic of flavor happens. We don't interrupt or delay fermentation, and our cycles are slow and natural.
Our sourdough starters are mild, and the yeast quantities are up to 10 times lower than those used in modern bakeries. Our only concession to modernity is pre-baking followed by freezing. This working method allows us to work stress-free in production because there are no time or organizational constraints. If it's good and well-made, we won't question the quality of the ingredients or the dishes that follow.
For us, there's only one possible bread: good, true, authentic. The kind made the old-fashioned way, according to the rules of natural fermentation.
It has a truly crispy crust and a rich, generous crumb, pleasant to chew and releasing unparalleled aromas and flavors.