Our rye bread is a tribute to traditional baking: live sourdough fermented for 72 hours, stone-ground rye flour and an autolysis process that develops a deep flavour with a moist and digestible crumb. Ideal to accompany aged cheeses, soups or enjoy with a touch of honey.
What makes it different?
🌾Guatemalan Rye : Grown in volcanic soils, it provides a unique mineral profile.
🕒Autolysis + slow fermentation : Softer gluten and dense but airy crumb.
🚫No additives or yeast : Just sourdough, water and salt.
