Time as an Ally
Here, everything starts with a slow fermentation, sometimes lasting more than forty-eight hours. The natural leaven develops gently, resulting in bread that is more flavorful and digestible, a bread that is always slightly different depending on the humidity, the heat, or the baker’s hand.This choice of a long process allows us to completely avoid using additives, dough correctors, or any kind of bread improvers. We bake on stone, never in a convection oven, to achieve that characteristic crisp crust that can only be developed through patient, meticulous work.
