Whole Grain Rye Sourdough

Our whole wheat rye bread combines the best of two worlds: the nutritional richness of whole wheat and the earthy flavour of rye. Fermented for 72 hours with live sourdough and autolysis, we achieve a soft and digestible crumb, with a crispy crust baked in an iron casserole. Ideal for toast, gourmet sandwiches or to accompany seasonal dishes.

What makes it unique?

• 🌾 Balanced mix : 60% whole wheat flour + 40% Guatemalan rye.

• 🕒 Autolysis + slow fermentation : Fluffy texture and more digestible gluten.

• 🚫 No additives : Only sourdough, spring water and sea salt.

• 🔥 Baked : Smoky aroma and moist crumb.