Bread

BAGUETTE

Long fermentation process over 24 hours. Authentic French method. Crust and crumb with a distinction. (liquid levain*)

BATARD

Long fermentation white loaf. Lighter crust, soft and chewy crumb with an open texture (liquid levain*)

MULTIGRAIN

White loaf mixed with a premium selection of grains and seeds. (liquid levain*)

OLIVES & ROSEMARY

White loaf mixed with olives and rosemary. (liquid levain*)