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Our bread

Breads are ‘homemade’ as naturally as possible in our peasant bakery.

We only use our own flour, made from old varieties of wheat and rye for which we have selected the seeds and we master the cultivation methods.

The only other ingredients are water and salt; no additives are needed nor used.

The leavening agent is natural sourdough and recipe only consists of flour and water. The yeasts and lactic acid bacteria that cause fermentation come from the composition of the wheat grain and / or come from ambient air.

The bread is baked in our wood-oven, on refractory stones. The heat falling throughout the bread- baking process provides better results in terms of taste.

Currently we offer the following sourdough breads:

  • Wheat Bread „1950“
  • “Pain de Campagne” (wheat, rye and small bran)
  • Flax Seed Bread
  • Sunflower Seed Bread
  • Pumpkin Seed Bread
  • Nut Bread
  • Rye Bread (yellow rye)
  • Spelt Bread
  • Einkorn Bread (small spelt)
  • Wild Emmer Bread
  • Sagnitzer Bread
  • Baguette

At the following weights: 500g, 750g, 1000g und 1500g