We bake our specialized Sourdough Artisan Bread in a Wood-Fired oven all the way from France, La Panyol, with the highest food grade in Europe
ART‐IS‐AN BREAD – WHY OUR PRODUCT IS UNIQUE
Our bread is made with only the basic ingredients needed to make bread; Water, Flour and Salt.
We use Sourdough which takes about 3 days to prepare, a slow fermentation which results in a Low GI bread that is easily digested.
Stone‐milled flour is used, a natural old way of milling flour so that you get the best quality flour from your grain. There are no added preservatives, additives or improvers in our bread keeping it 100% authentic and natural.
This bread is well suited for consumers who have built up an allergy or intolerance towards normal shop bought bread.
Our bread is friendly to your digestive system.
For our severe gluten intolerant consumers, we have a 100% Pure Rye bread which tastes fantastic with honey.
What sets us apart is that we are one of the few Artisan Bakeries that use a Traditional Stone Wood‐Fired Oven. Our product is also baked ONLY with Sourdough, which creates natural yeasts, we do not use instant yeast like most bakeries.
We are very proud to say that our bread is baked in a La Panyol Stone Wood‐Fired Oven, which is environmentally friendly and maximizes the natural caramelization of the sugars created by the slow fermentation, taking bread back to its essence.
The shelf life of big loafs is two days, but once bought keeps for at least 4 days. Afterwards you can use the bread to make croutons for salads or soups, bruschetta or breadcrumbs. But we doubt the bread
would last this long in a household, consumers normally eat our product within 2 days of purchase because of its unique complex flavourful taste.
Our Bread is suitable for freezing and is easy to reheat. Defrost and then reheat in an oven at 200 degrees Celsius for 10 min.
