SINCE 1987 WE HAVE BEEN BAKING OUR WHOLEMEAL, ORGANIC, BAKERS YEAST FREE SOURDOUGHS FOR THE DISCERNING PLATES OF THE “SAVOYARDS” IN THE HEART OF THE FRENCH ALPS.
CERTIFED ORGANIC BY NASAA: REG No 2352P
All of our ingredients are certified organic with the exception of tap water, which is filtered. This means that from the farmer, through the miller and then the baker, no chemical herbicides, preservatives or bread improvers are used.
Only natural leaven is used as a fermenting agent. The salt, an ingredient often ignored, comes from Bretagne on the French Atlantic.
After the slow gentle mixing of the dough for 30 minutes, it is cut, weighed and rolled by hand and then left to prove for up to seven hours, during which time temperature and humidity are carefully monitored. When the dough is ripe, it is cut to shape its rise, and placed in our oven, which has been heating for hours.