Our breads contain only the essentials: flour, water, and salt. We completely forego unnecessary ingredients such as baking aids, as well as artificial yeast. Only sourdough is used as a leavening agent – entirely traditional. We use 100% Bioland quality flour and salt from the OBEG Hohenlohe supplier community.
Sourdough bread takes time. All of our baked goods are made using a long fermentation process. The baking process extends over a total of three days. This makes the breads easier to digest and gives them a slightly tangy, hearty, and distinctive flavor. In addition, sourdough allows for a longer shelf life.
Most of our production steps are traditionally done by hand. This allows us to work with very soft doughs, which results in a particularly delicious, moist crumb. Every loaf of bread from us is a little bit different – but always made with an extra dash of passion
