Sourdough bread tastes great.
The taste, texture, colour, character, and mild, slightly salty acidity will keep you coming back for more.
Unlike conventional bread, your body can digest sourdough bread more easily – you feel good after eating it, not bloated, heavy, or uncomfortable.
It is very versatile. It stays fresh for many days. It tastes good as bread, but even better toasted. The focaccia we make is luxurious and delicious, and our baguettes are simply wonderful.
We love eating good bread.
Modern sourdough is a very difficult product to make successfully at home, which is why we make and bake it for you.
You can find more information about the benefits of sourdough online – there are plenty of facts that will inspire you to choose sourdough bread over bread made with fast-acting baker's yeast (as found in conventional bakeries and supermarkets).
We love a challenge – throughout the year, we face significant temperature differences, fluctuations in humidity, and the changing nature of flour. Grain harvested in August, milled in September, and used in October behaves very differently by the following July. We have to recognise these challenges and work with them to deliver a great product all year round.
Flour
Grotzenmühle
Einsiedeln, Switzerland
Salt
Saline des Bex
Switzerland
Water
Tapwater
Sattel, Schwyz
Time
Sourdough rest
Carefully developed
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You can also find our bread in good company — at the following addresses:
