Flour. Water. Salt.
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.
Artisan & Traditional
Most of our production steps are carried out traditionally by hand. This allows us to work with very soft doughs, resulting in an especially delicious, moist crumb. Each loaf is a little different with us — but that’s what gives it that extra touch of passion
The Process: Slow Fermentation
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.
