Our breads undergo a 3-day process from the activation of our "Manuel" sourdough, to its bulk fermentation, its proofing with refrigeration and finally the oven.

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One of the ingredients that is essential for a good artisan bread is flour. We have started to produce our breads with flour from a local mill, where people from the outskirts of the city go to grind their grains. Therefore, the consistency of the flour often changes, making our work somewhat more complex to keep the final product stable.

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