Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.

Crisp, bubbles and tang - enjoy!

Our French bread is made by respecting the techniques and fundamentals of French baking tradition, such as: stretch and folding the dough, using high hydration above 70% and long cold fermentation for a perfectly crispy and a very light honeycomb textured bread.

Simply magnifique!

We specialize in making traditional italian recipes, such as ciabatta, focaccia, ficelles, etc. We use only selected italian flours from well known itallian mills - such as Molino Iaquone and Caputo Flour.

You should definitely try our ciabattas! Mamma mia!