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.
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
Sourdough bread takes time. All our baked goods are made using long fermentation. The baking process extends over a total of 3 days. This makes the breads easily digestible and gives them a slightly sour, hearty, and special taste. Additionally, sourdough allows for a longer shelf life
