A crispy crust, a light crumb:
The secret of slow fermentation in the service of taste.
Our bakery partner
If it is good and well made, we will not question the quality of the ingredients and the dishes that will follow.
For us, there is only one possible bread: the good, the real, the authentic. The one that is made in the old way and 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 tastes.
The manifesto of authentic bread
- An old-fashioned manufacturing process: Excellence is guaranteed by slow kneading and natural fermentation at room temperature, without any interruption of the cycle.
- An exceptional aromatic profile: The use of mild sourdough starters and drastically reduced doses of yeast results in a crispy crust, a generous crumb and inimitable flavors.
- A stress-free production process: The only compromise made with modern technology lies in pre-cooking followed by freezing. This technique eliminates the stress associated with time and organization, while preserving the artisanal quality of the final product.