There is nothing simpler than bread: flour, water, salt and time... The secret of great, savory and low-in-sugar bread is hidden in our grandma’s diaries. No commercial yeast, only Pasta Madre (a basic dough made out of flour and water.
Long fermentation (of up to 48 hours), natural proofing and organic stone-ground flour, for the best results ever.
Our selection of Sourdough bread
Only Lievito Madre bread. Check out our offers of breads made from ancient grains and no commercial yeast.
Organic artisan sourdough bread
We offer our bread lovers three monthly packages to choose from; 1 loaf, 2 loaves and 3 loaves of bread per week.
You can choose normal size plan (500 gr. per loaf) or the Plus plan (1 kg per loaf). We can also tailor a plan for you. Just get in touch.
More than 60 people trained. Group classes in cooperation with Müehlerama, semi-private and private classes. Check the link for our range of workshop.
Do you operate a bakery that wants to introduce lievito madre in their production line? Would you like to develop more knowledge about grains, fermentation and specific recipes for sourdough bread? Contact us to tailor a specific plan for your need.
Surprise your friends and beloved one with a gift voucher to participate in one of our workshops.
A baking Workshop gift is a great idea for that special someone in your life who loves to cook and loves healthy, real bread.
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.
Anemonenstrasse 45,8047 - Zürich - +41764964268 -