Sourdough – the key to the perfect bread!

Did you know that the leavening process was discovered by the Egyptians when they accidentally left the dough out on a sunny day for a long time? Sourdough is a mixture of flour and water, the thin, porridge-like paste is left to rest for 2-3 days. During this time, bacteria and yeast fungi naturally start the leavening process.

Squares and Pains


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Breads 220 g - 300 g

Root and Twisted Breads


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