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Bread is ‘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 mastered the cultivation methods.

The only other ingredients are water and salt; no additives are needed or used.

The leavening agent is natural sourdough and the 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.