Classic varieties

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