Doughs prepared following the manual processes of French artisan bakers, increasing the rest period, which benefits fermentation.
This results in a dough with a more elastic, fresher and fluffier crumb, greater fragrance, better flavour, and longer shelf-life. The bread is very soft, with a golden and crisp crust.
Types of bread:
- Baguette
- Quarter loaf
- Mini baguette
- Sandwich