For all tastes

This classic baguette is made with wheat flour, with a blend of flavours, natural yeast and a three-stage fermentation, that final stage lasting 15 hours. Baked on a stone platform in our wood-fired oven.

Great flavour, aroma, fluffy texture, thin, crunchy crust and, above all, long lasting.

350gr.

Wheat combined with a touch of malt. Made with natural yeast. Spongy texture, thin, crunchy crust and cream-coloured crumb. Fermented for 12 to 18 hours. Baked in the wood-fired oven, directly on the oven floor

350gr.

Bread made with wheat and rye flour, without yeast starter. High hydration with water and extra virgin olive oil. Block fermented for 15 to 20 hours. Baked in the wood-fired oven, directly on the oven floor. Good for several days, with notable flavour of olive oil.

400gr.

Bread made with traditional flour and sesame seeds, brown flaxseed, oats and wheat germ. Made with natural yeast and fermented for 12 to 15 hours. Baked in the wood-fired oven.

400gr.

Traditional wheat flour. High percentage of natural yeast and Atlantic sea salt. Long fermentation for loads of flavour.

350gr.

Sweet bread with wheat flour, butter, milk and sugar. Made with natural yeast. Fine crumb, fermented for 12 to 15 hours. Perfect for breakfast or a snack.

400gr.

Bread made with rye flour and a bit of wheat flour, natural yeast and long fermentation.

350gr.

Baguette made with wheat flour and milk in the dough to make it softer and last longer. Made with natural yeast and fermented for 12 to 18 hours. This baguette has a thin, crunchy crust and is also baked in the wood-fired oven.

350gr.

Traditional sliced bread, artisan made with wheat flour and milk to make it softer and last longer. Made with natural yeast. Fermented for 12 to 18 hours. Baked in the wood-fired oven, in a loaf tin.

1400gr.

Traditional sliced bread artisan made with stone-ground wheat flour, natural yeast and long fermentation.

350gr.

Traditional bread like it used to be done. For its flavour, format and long lifespan (4 to 6 days). High percentage of natural yeast. Fermented for 12 to 18 hours. Baked in the wood-fired oven. Made with stone-ground wheat flour and Atlantic sea salt.

500gr.

Large loaf. Baked in the wood-fired oven. Made with wheat flour, creamy, airy crumb from three-phase fermentation for 12 to 15 hours. Sold by weight and perfect for toast or rubbed with tomato.

1400gr.

Bread made with traditional flour and sesame seeds, brown flaxseed, oats and wheat germ. Made with natural yeast and fermented for 12 to 15 hours. Baked in the wood-fired oven.

350gr.

Made with, stone-ground spelt. 100% spelt and natural yeast. In loaf tin or round format, perfect for slicing.

400gr.

Made with wheat flour and a bit of butter, this bread has dates, dried apricots, almonds, hazelnuts and natural yeast. Fermented in three phases, the final one for 15 hours. Available in 2 kg or 1 kg format. High-calorie bread, full of flavour and textures.

2kg.

Bread rich in fibre, made with stone-ground flour. With natural yeast and fermented for 12 to 18 hours.

350gr.