Our delicious bread is stone baked using methods refined over centuries. We use various types of fermented doughs such as sourdough and scalded dough.
These doughs are processed through a multi-stage fermentation process under various temperatures for up to 48 hours, creating bread with an unforgettable aroma, taste and long lasting freshness.
The decks in our imported European oven are laid out with stone plates. They retain heat much better, resulting in a more quality product. As the baking process starts at very high temperatures, the bread crust is baked quickly, preserving the moisture in the bread within. Our stone baked breads have a distinctive crust that keeps the freshness longer without any preservatives.