The magic of sourdough from tradition. Our breads begin their life thanks to wheat, rye and spelt sourdough , which are the heart of our bakery. We derived them from over 150-year-old strains from France, which are fed every day with love and care. These sourdoughs are real living organisms that give our breads a unique taste, aroma and structure. Each sourdough has its own unique history and influences the uniqueness of the bread:
-
Wheat acid :
It gives a delicate, slightly nutty note. It makes the bread soft and subtle in taste.
-
Rye sourdough :
It guarantees a distinct, slightly sour taste and adds characteristic moisture.
-
Spelt acid :
It introduces a note of sweetness and depth, emphasizing the artisanal character of each loaf.
18-hour cold fermentation – harmony of taste and nutritional value. Each of our breads undergoes a long cold fermentation process, lasting 18 hours . This is when the magic happens:
-
Taste development:
Natural enzymes and microorganisms in the acids break down starches and proteins, creating a deep, complex flavor with subtle notes of acidity.
-
Improved digestibility:
Thanks to the long fermentation, the ingredients of the bread become more easily digestible, which makes our bread ideal even for people with a sensitive digestive system.
-
Maintaining freshness:
This process allows you to create bread that stays fresh longer, naturally moist and aromatic.
No compromise
-
No Chemistry
Our products are free from synthetic chemicals, which can often have a negative impact on health. Chemical additives in food, such as stabilizers, emulsifiers or artificial extenders of durability, can cause allergic reactions, digestive problems and in the long term even increase the risk of chronic diseases. By choosing our breads, you can be sure that you are providing your body with only what is natural and safe.
-
No preservatives
Many manufacturers use preservatives to extend the shelf life of their products, but at the cost of our health. Preservatives can affect the hormonal system, cause headaches or allergic reactions. We go a different way – our breads do not require chemical support, because the process of artisanal fermentation and natural ingredients guarantee freshness in a way that is consistent with nature.
-
Without Improvers
Flavor and texture enhancers, such as monosodium glutamate or other artificial additives, are often used to improve the quality of low-quality products. These substances can deceive the taste buds, but also cause hyperactivity, blood pressure problems or headaches. In our products, enhancers are unnecessary - the natural baking process and the highest quality ingredients speak for themselves.
-
No Dyes
Artificial colors in food not only do not add any nutritional value, but can also be harmful, especially to children. They can cause allergic reactions, affect concentration, and in some cases are suspected of causing cancer. Our breads do not need artificial visual enhancement - their natural color comes from high-quality ingredients and traditional baking.
-
Without Flavors
Artificial aromas can imitate the smell and taste of natural ingredients, but often have nothing in common with them. They can disturb our senses, as well as cause allergic reactions or health problems. In our breads you will find only real flavors and aromas resulting from natural ingredients, such as grains, sourdough and long-fermented dough.
-
GMO-free
Genetically modified organisms (GMOs) are controversial. While there is still debate about their impact on health, we choose safety and nature. GMO-free ingredients are not only more natural, but also support biodiversity and traditional farming methods. Our breads are made with flours and ingredients free from any genetic interference, so you can be sure that you are choosing a healthy and natural option.
Bread
Ancient
Ingredients: Wholegrain spelt flour, natural spelt acid, salt. Properties: Rich in fiber, B vitamins and minerals (iron, magnesium). Ideal for people who care about a healthy diet and digestive system. Taste: Deep, slightly nutty with a hint of acidity.
Bread
Peasant
- Ingredients: Wholemeal rye flour type 2000, soaked sunflower and linseed seeds, natural rye sourdough.
- Properties: High in fiber, healthy omega-3 fats and protein.
- Taste: Intense with a crispy crust and a soft interior full of grains.
Bread
Popular
- Ingredients: Wheat flour type 750, walnuts, raisins, mountain oat flakes, wheat and rye sourdough.
- Properties: Rich in antioxidants, healthy omega-3 fats, fiber and iron. Supports heart health and adds energy.
- Taste: The delicate sweetness of raisins, broken by the distinctiveness of nuts and a subtle note of oatmeal.
Bread
Rural
- Ingredients: Wheat flour type 750, onion, potatoes, wheat sourdough.
- Properties: High fiber content, low glycemic index. Ideal for those who care about maintaining stable blood sugar levels.
- Taste: Crispy crust with a delicate aroma of onion and potatoes.
Bread
Field
Ingredients: Type 750 wheat flour, whole grain spelt flour, natural wheat acid.
Properties: Provides fiber, vitamins and minerals. Supports digestive health.
Taste: Subtly sweet with delicate acidity.
