We carefully prepare all our breads by hand. We only use so-called long-leavened doughs. We make these with a reduced amount of yeast and store them in a cool place for up to 48 hours to let them “rise” in peace. In addition, we work with swelling, scalding and cooking pieces for some breads. These consist of grain and water. We leave this mixture to swell for a long time and process a small part of it with the bread doughs. This allows us to optimally control the moisture of the bread. This significantly extends the shelf life and freshness of the bread.

Our customers get an intensely tasting bread with a juicier crumb that stays fresh for a very long time. It is also more digestible because the fibre and starch it contains swell properly and can be better absorbed by the body.