Made with a mix of whole wheat and spelt flours, our “old-fashioned bread” is leavened naturally and only with sourdough starter.
The process of leavening and ripening the bread takes at least 20 hours, and does not employ any other type of yeast but our own sourdough starter.
N.B. Orders containing bread are sent on Wednesdays.
Our bread of yesteryear
From the best flours and grains, here is our bread of yesteryear, naturally leavened with sourdough and no artificial additives.
Digestible and long-lasting, good, healthy, safe.
From the Capoccia Bio Bakery…
…only fragrant, healthy and tasty foods prepared from Capoccia Bio raw materials.
Combined by the Bakery Chef with ingredients from carefully selected Italian suppliers, they give life to small masterpieces of peasant bread-making and pastry-making.
The energy needs of the entire bakery and laboratory are part of the company’s self-production capacity, using only electricity without the use of fossil fuels or other polluting energy sources, thus resulting in a fully sustainable co and zero energy impact on the planet.