Bakery

French recipe of slow ripening 16 hours, with sourdough.

Dinkel flour and oat flakes soaked in warm water for 6 hours.

All the nutrients contained by the grinding of two-grain wheat in a bread. Delicious with a very high antioxidant index, the two-grained wheat fully justifies the title “The wheat of the Gods” since its presence back to Ancient Greece.

When the simplicity of monastic bakery meets the freshly ground, traditional stone mill flour, the smell and the taste alternate in a highly balanced flavor result.

A bread with a crispy crust that strongly combines the smell and taste of the traditional sourdough.

For lovers of fluffy, traditional wheat bread. Taste it and you will immediately realize why it is indelible at every table!

A delicious, digestible, high nutritionally valuable bread, due to the beneficial ingredients contained in the seeds of the cannabis plant, such as Omega-3, Omega-6, magnesium, calcium and iron.

Exclusively made of stone mill’s flour, an imposing bread on the table, like its name. Rich flavor accompanied by the strong smell of freshly ground wheat.

German sourdough loaf with 2 types of flour. Light structure with a special taste of slow ripening.