Only wholemeal flour is used, obtained by grinding the soft wheat whole grain
and preserving the properties of the bran, vitamins and minerals.
It is produced with sourdough (natural yeast with a wholemeal flour base)
which accentuates the organoleptic aspects of fragrance and taste as well as its digestibility.
Our 100% wholemeal bread is leavened with sourdough and is baked in a real wood oven fired with bundles of brushwood.