The Fusion of Ancestral Art in Bakery Bread: An Ancestral Food Reborn

The history of bread is essentially the history of civilization. Since its origins, when the first communities discovered the power of fermentation, bread has been a fundamental pillar of the human diet. In our bakery, we draw inspiration from this rich tradition to offer a product that not only nourishes but also connects the consumer with a millennia-old process of craftsmanship. Sourdough, a natural ferment dating back thousands of years, is the soul of our breads. Through a prolonged fermentation process, which can last up to 48 hours, we develop complex flavors and a unique texture, while also significantly improving the digestibility of the bread. This slow, artisanal process not only highlights the quality of the ingredients but also preserves the nutritional qualities of the grain, making each loaf a highly nutritious and digestible food.