Time & care
Biostoneground italian grains
Workshops @Mühlerama Museum
We select only organic grains from Italy, stoneground wholegrain flour to keep the real taste of artisan traditional Italian bread. Depending on the grains, we ferment the dough from 24 to 48 hours. The long fermentation donate unique aroma, low in sugar bread and very nutritious and easy to digest carbs treat.
From UK to USA, there is a strong wave of sourdough bakers supporting real bread campaign against processed bread. In this section you will find the main bakers and chef who have influenced our bakery philosophy and links about sourdough bread digestibility.
“What would life be if we had no courage to attempt anything?”
Vincent Van Gogh
More than 150 people trained, we are proud to run our workshops in cooperation with Muhlerama Museum, the temple of baking in Zurich. We offer a wide varieties of workshops to disclose all the secrets of sourdough baking in an home environments, bake as a pro in the comfort of your home.