Bread & Co

Pane & altri


Boule

Sourdough bread is made with 100% natural leavening. Just flour, water and salt, nothing else.

The process of making a loaf takes about 24 hours from feeding the starter to taking the bread out of the scorching hot oven.

 

I like using mostly organic flours and from the highest quality. 

The loaves are kneaded, shaped and scored by hand with care and precision.

The bread stays fresh for 2-3 days and also freezes very well and can be revived in the oven by heating it up for 10 min. on 180 degrees.

 

Pane con lievito madre e fatto con solo farina, acqua e sale. Il processo per fare questo pane dura 24 ore ed e per quello che ha un sapore ricco e complesso.

Il pane rimane fresco per 2-3 giorni e si può congelarlo benissimo, per poi essere riavviato nel forno su 180 gradi per 10 minuti.

tipo '2'

Rye

Wholewheat

Seeds

Nuts & Dried fruits

Special flour types

Focaccia

A soft and savoury bread made with tipo 2 flour and extra vergine olive oil. Choose between a natural version with just course seasalt or our rich filled version with fresh pomodorini and rosemary.

 

Una focaccia morbida e salato fatto con farina tipo 2 e olio di oliva etra vergine di buona qualità. Scegli tra 2 versioni; naturale con solo sale grosso o farcita con pomodorini freschi e rosmarino.

 

 

Swiss Zopfbread

Swiss Zopf bread is hand braided and comes in different flavors.

From the Classic vanilla Zopf to a rich chocolate chip version or a fruity Orange flavored one.

 

Perfect for breakfast, to celebrate the most important meal of the day.