Bread – Sour Dough
The ancient art of naturally leavened bread. With our sour dough, we use slow fermentation, wild yeasts and a symbiosos of organisms to produce bread of distinctive flavor, texture, and sound gastronomic and nutritional qualities. The process has a positive effect on protein structure, and results in a lower GI, better absorbtion rate and good keeping quality.
Baked Monday, Wednesday, Friday and Saturday