Baking isn’t just what we do, it’s who we are – and it all started over 100 years ago with, well, our starter. Our sourdough starter, to be exact. This mother dough is a direct link to our European heritage, and it gives our bread that delicious texture and flavour that can only come from a great loaf of naturally fermented dough.
Everything we bake is allowed to naturally ferment for up to 12 hours and baked in small batches. No GMOs. No preservatives. No compromises. Ever. It’s certainly not quick, but when you’re stubbornly serious about baking naturally fermented bread, you don’t mind the wait.