This bread, made 100% with ancient varieties of wheat sourdough, has risen for long hours, developing a delicate taste balanced with a touch of acidity.

This round bread, baked on stone, has a beautiful hazelnut-colored crust that makes it so irresistible!

Thanks to its slow rise of more than 24 hours, the use of wholemeal flours ground in a mill located in front of our workshops, and the true expertise of our head baker, this bread made from ancient grains is extremely digestible.

Our artisan miller grinds his flours on a very slow rotating granite millstone. This way, the flours used to make this bread have not been deconstructed and still contain wheat germ, which is rich in fiber and micronutrients.

This true bread from the past thus meets all current nutritional requirements!

P.S. Seb, our head baker, recommends eating it with a bit of bitter orange marmalade: "It's seriously amazing ;-)".