Sourdough starter

Our bakery has been dedicated to traditional bread making since 1993. Our breads are made with sourdough, which we ferment for 16 to 24 hours, ensuring the characteristic flavor, excellent texture, and longer shelf life. Our recipes, with a tradition of over 30 years, are based on the knowledge of old-time bakers, which we carefully preserve and apply to this day. For us, using sourdough technology is not just a tradition, but also a guarantee of quality.

To prepare the sourdough starter, we use flour, water, and yeast. These ingredients are mixed thoroughly and then left to rest for 16 to 24 hours, allowing the starter to mature properly and begin the natural fermentation process.

During fermentation, the acids and microorganisms in the sourdough starter develop, which will determine the bread’s flavor, structure, and shelf life.
After the fermentation period, we add the remaining ingredients to the starter according to the recipe and begin the dough preparation process.
The dough is then kneaded, left to rise, shaped by hand, and baked in the oven.
The unique quality of our breads is guaranteed by natural ingredients and traditional techniques.