The production schedule.
From organic farming to finished product, we process everything in-house.
Only by doing so do we have full control over processes and recipes… and can guarantee the best in terms of quality and safety to those who choose one of our products.
Within our farm there is also a bakery, which also produces sourdough bread daily with only sourdough in the dough…
This is a small artisan baked goods workshop, where we put our organic flours to the test and produce cookies, pies, crackers, flatbreads, pizza bases…
That is why we do not produce large quantities of bread, but we try to offer you a unique, good and digestible product with the same wholesome characteristics as the bread of yesteryear.
Our natural leavening uses no yeast other than the sourdough starter.
We follow a calendar that allows us to have both a more “common” bread and a whole-grain bread almost every day. And often a special bread as well.
The production schedule.
- Monday: soft wheat type 1
- Tuesday: peasant, rustic baguette, whole wheat spelt, rye
- Wednesday: soft wheat type 1, whole wheat, whole wheat spelt
- Thursday: soft wheat type 1
- Friday: peasant, rustic baguette, whole wheat spelt, multigrain
- Saturday: peasant, whole durum wheat, whole wheat spelt, raisin.
