Good bread tells a story of effort, land, and patience
At the heart of our Montorso Vicentino workshop, Giovanni kneads dough each day with the same dedication as always.
For him, bread is a daily ritual: simple, yet never ordinary. Flour, water, sourdough starter, and true passion.
Our sourdough is a symbol of this authentic simplicity. It is free of added sugars: during the long rising process, it is the sourdough itself that feeds on the sugars naturally present in the flour.
The result? A more digestible bread, with no residual sugar, that will last for up to a week if wrapped in a cloth or paper bag.
What is sourdough starter?
Water and flour left to macerate: thus a natural bacterial flora is born, made up of yeasts and ferments similar to those found in our own bodies. It is this microbial richness that makes bread alive, fragrant, digestible, and able to last over time without losing fragrance. A bread that speaks of slowness, territory and memory.
Our flours
We use only stone-ground whole grain flours from a mill in Veneto that processes locally grown grains. Every day, we knead a different blend to bring variety and seasonality to our bread, even the simplest loaf deserves a touch of change.
- Stone-ground whole wheat flour
- Whole spelt flour
- Bread with five grains
- Mix of spelt, durum wheat, rye and white flour
- Durum Wheat Flour
- Whole grain rye flour
Not only bread, in our workshop you will also find.
Crispy flatbread with salt flakes – perfect on its own or for gourmet sandwiches
Flatbreads and pizzas in various formats
Savory croissants, sandwiches and piadinas – for a quick but quality break