The manufacturing process
Our ingredients
We prioritize the use of locally sourced and organic ingredients, valuing nearby producers and sustainable practices.
We work exclusively with:
Organic miller's flours
Natural yeast (sourdough starter)
Coarse sea salt
Brown sugar
Virgin olive oil
No additives, enhancers, industrial yeasts or preservatives.
Our process
Our bread ferments slowly (at least 24 hours), allowing for better digestibility, flavor development, and preservation of nutrients.
The manufacturing process for our vegan pastries is carefully developed to guarantee quality, flavor, and consistency.
The recipes are made without the use of animal products, resorting to natural alternatives such as plant-based drinks and unrefined oils, fruit purees or seeds, which ensure texture and nutritional balance.
The production is artisanal and done in small batches, allowing for greater control at each stage — from the preparation of the dough to the baking.
We respect the resting and transformation times of the ingredients in order to enhance flavors and ensure lightness and digestibility.
THE ESSENCIALS, DONE WITH TIME.
Are you familiar with the benefits of slow, natural fermentation?
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Naturally fermented and slow-fermented bread:
It's easier to digest.
It has a lower glycemic impact.
It helps with gut health.
It allows for better nutrient absorption: it preserves minerals such as iron, zinc, and magnesium.
Keeps fresh longer - superior flavor and texture.
It respects the body's natural rhythm and promotes balanced satiety.