
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*)