We decided to offer only a small selection of baked goods because we're giving each product our full attention. Bread becomes significantly more palatable and delicious when it's natural maturing process is respected – like fine wine or good cheese.
Our doughs are fermenting for at least 24 hours. This resting period promotes digestibility and reduces so-called FODMAPS. The abbreviation includes hard-to-digest carbohydrates, which often cause allergies and stomach aches. Natural sourdough, however, supports the overall health and the bread's long freshness. As a living element, we treat it with great care. Next to flour and water, essential bacteria helps to develop the bread's refined taste during baking.
Our baked goods meet certified organic standards. We base the preparation entirely on traditional craftsmanship and endorse careful, patient handling of all produce. We respect the values of regional, organically certified grain cultivation and work closely with farmers who cultivate crop rotation. We feel deeply connected to the dedicated farmers and millers that supply us and the team of architects and designers who took care of our brand presence. They all share our passion for the most outstanding quality and our firm focus on exquisite craftsmanship.
Naturally, this also applies to our bakers and store assistants, for whom sustainable standards are an essential guiding principle. That's why our products are available all day long »until the last loaf« – once we're sold out, we're sold out for good. Therefore, we recommend booking special requests in advance via our online shop.