Our bread is rigorously made with sourdough without brewer's yeast or industrial rising flours, in order to get a bread that maintains his freshness for a long time. We make bread by using our Monococco organic flour (the most ancient type of spelt) grown in the farm together with our Bologna type organic wheat, mixed with other organic flours.
It is possible then the addition of flax, pumpkin and poppy seeds to the dough to give a more complex texture.
We believe in the importance of making a good and healthy bread, respecting the dough's long-leavening, and using only stone-milled flours. It is possible to buy our bread either at the city shop, at the rural markets of Cremona on friday and saturday or directly here, at the farm.