Thanks to the expertise of three leading companies in the selection of cereal grains, stone mills and bakery, we can offer unique bread. From the bread we want to create we plant wheat with suitable varieties and geographical environment to elaborate the flour.
The key point in this development process is fermentation: we ferment bread up to 72 hours. This process consumes the simple sugars in the dough converting them into acids, alcohols and CO2. For this reason, the resulting product is low in sugars, rich in nutrients and has an exceptional sensory quality.
We opted for the protection of the environment using traditional agricultural techniques that do not damage the earth. The emphasis on human health is basic to the development of all our breads.
Our goals: flavour and health