Our breads have everything they need for a good loaf: a sourdough made from natural ingredients. Plenty of time for maturing. Shaping and moving only by hand. And baking in a wood-fired oven.

The basis of all our breads is the highest quality 550 organic wheat flour - a white flour. We use it to make a sourdough that matures longer than usual - the entire production process takes between 50 and 60 hours. This causes the incompatible protein proteins to ferment, making the bread very digestible even for people with wheat sensitivities.


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