For the bread baking we have chosen the method of slow maturation and the use of sourdough. The slow maturation begins from the initial kneading and lasts from 8 to 18 hours up to the time the bread is baked. In this way we entirely avoid any baking additives such as raising, improving or conservative agents etc. At the same time we avoid to mishandle our dough by using machine kneading as the process is completed by hand. The final result is unique. Tastes and scents that wake memories, vivacity and freshness but also a better conservation ability of our bread. The method is demanding in work time and human care. It is the method having been used for thousands of years during the production of bread. The experienced staff, the scientific knowledge the ongoing training and quality flour that we use have allowed us to continue it. The bread is unique and it is what our family and our children deserve.
Multi-grain of high nutritional value and slow maturation: Contains linseed, oat, pumpkin seed, sesame, sunflower seed, wheat and sourdough.
Monastery bread of slow maturation: Sourdough bread of yellow flour baked in the wood oven.
Baking tray bread of slow maturation: Sourdough bread of yellow flour and corn flour baked in the wood oven.
French baguette of slow maturation: The original French baguette recipe.
Ciabatta of slow maturation: The original Ciabatta recipe.
Beer bread of slow maturation: Bread containing beer and sourdough.
Zea grain bread with sourdough: Bread made 100% by bi-grain zea flour.
Wholemeal bread with sourdough: Wholemeal bread rich in fibre.
Kneaded bread: The everyday, family bread.
Corn flour bread: Rich taste and corn aroma.
Sliced bread made of wheat, wholemeal multi-grain and chia-kinoa.