Method & Ingredients
100% natural sourdough. No industrial yeast. Time, technique and exceptional raw materials.
Sourdough only
We build our doughs with living starter for flavour, structure and digestibility. Slow fermentation develops a long, clean finish and a tender, silky crumb.
Ingredient standards
We source artisan ingredients with no compromise on quality: selected flours, real butter, fresh eggs, and carefully prepared fruit (like Sicilian candied oranges and Pellecchiella apricots from Vesuvio).
Controlled process
Temperature, pH and hydration are monitored across a multi‑day process for consistency. We keep batches small to maintain control at every stage.
Glaze & finishing
Some varieties are finished with an almond–hazelnut glaze for aroma and a delicate bite.