Made with rye flour, wheat flour, sourdough and brown flax seeds that give it an attractive appearance. As a result we get a bread slightly darkened but with a taste of moderate acidity result of the perfect balance in the proportion of flours. To enjoy the benefits of rye without give up a great flavor.
Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.
Breads made with Our Own 100% Natural Sourdough, which gives our breads a characteristic taste. Sourdough is the natural ferment that has been used for centuries to make bread.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
