Bread products

Pâine multicereale - 500g

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 50% white wheat flour type 650, 30% wholemeal wheat flour, 20% rye flour.

Focaccia

Slow fermentation, min. 12h, natural leaven, olive oil, crispy crust.

Chiflǎ

Slow fermentation, min. 12h, natural leaven, very little yeast, 82% butter.

Pâine cu semințe extra

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 30% wholemeal wheat flour, 70% white wheat flour 650, seed mix inside and out.

Pâine albǎ

Slow fermentation, min. 12h, natural leaven, crispy crust.

Pâine cu turmeric

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 90% white wheat flour type 650, 10% wholemeal wheat flour, turmeric.

Pâine cu grâu dur

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with semola rimacinata (durum wheat) and white wheat flour type 650.

Pâine amestec integrală

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 30% wholemeal wheat flour and 70% white wheat flour type 650.

Pâine multicereale - 500g

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 50% white wheat flour type 650, 30% wholemeal wheat flour, 20% rye flour.

Focaccia

Slow fermentation, min. 12h, natural leaven, olive oil, crispy crust.

Chiflǎ

Slow fermentation, min. 12h, natural leaven, very little yeast, 82% butter.

Pâine cu semințe extra

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 30% wholemeal wheat flour, 70% white wheat flour 650, seed mix inside and out.

Pâine albǎ

Slow fermentation, min. 12h, natural leaven, crispy crust.

Pâine cu turmeric

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 90% white wheat flour type 650, 10% wholemeal wheat flour, turmeric.

Pâine cu grâu dur

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with semola rimacinata (durum wheat) and white wheat flour type 650.

Pâine amestec integrală

Slow fermentation, min. 12h, natural leaven, crispy crust. Bread with 30% wholemeal wheat flour and 70% white wheat flour type 650.