Bread, the most basic element of our dietary, reborn in the most authentic style, bread made as before. We look for the most traditional process recovery, at same time we innovate in our bread creations with differents cereals kinds and gastronomic ingredients. Our intention is to respect our product elaboration, making long fermentations, using natural dough and oven sole stone baking.
There are different types of mass mothers, among which the natural mother or 'levain' that ferments from the yeast of different ingredients themselves, without any input from laboratory yeast dough.
The soul of bread is the natural sourdough we added during kneading. This mass we have before slowly fermented, provides organoleptic qualities such as taste, aroma, texture and color to the bread. Also, your long fermentation gives volume and fluffiness, makes the crust is more crisp and tasty and greater conservation.
Using premium flour wheat, spelled, kamut, rye, Tritordeum, malt ... looking to rediscover the authentic flavors with acid touch of rustic bread, moist and fluffy crumb, crispy crust and caramelized. But it also moves us passion for innovation in new flavors, textures and aromas combining different cereals with other classic elements of the Mediterranean diet as nuts, chocolate, olives, sesame, soybean, sunflower seeds, onion, cheese ...
BAR NO SALT
loaves BREAD MONTSERRAT
100% RYE BREAD
SNOW OF BREAD
BAGEL RAISINS AND NUTS
COOKED WITH SOLE BREAD OVEN
ROUND INTEGRAL 100%