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Sourdough bread with stone milled whole wheat flour and white flour. This has a long and natural fermentation process.
Sourdough bread with stone milled whole rye flour and white flour. We add anise and cumin that goes so well with rye flour. This has a long and natural fermentation process.
A classic white sourdough loaf. Made with italian manitoba flour, little bit of whole wheat flour and wheat germs.
Blue and white
Mix of whole wheat flour and italian manitoba flour, spiced up with white chocolate and blue cheese.
Moist bread made with Whole wheat flour, Italian manitoba, barley purrige and wheat germs
This one takes three days to make. This 100% rye bread needs a long fermentation time. Inside this bread you find plenty of sunflower seeds and linseed.
Whole wheat flour, Manitoba flour, raisins and walnuts.
Long fermentation is the key here...... Mix of Italian manitoba and bread flour
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