1/3 Handcraft
We bake fresh several times during the day and we try to do that according to true craftsmanship, as few machines as necessary, as much manual work as possible

1/3 Tradition
We bake with respect to the product and attention to detail. Long and thoughtful fermentation encourages depth of flavor and ultimately makes our breads more nutritious.

1/3 Art of Baking
Real Art of Baking is when you know how to deal with natural baking ingredients, like for example malt. This is the most difficult Art of Baking, because malt gives food only to the yeast, nothing is chemically supported.