SMALL BATCH FROM SCRATCH
From the use of natural levain and dough culture to our home-cooked fillings, by preparing our ingredients from scratch and baked daily in small batches, we wish for more to experience the joy of fresh, quality bread that is affordable at the same time.
. . .
Méthode Respectus Panis
(Our preferred bread making method)
Long fermentation (~18 hours) at ambient temperature coupled with minimal yeast (0.03%) and the use of natural levain help to bring out the intrinsic taste of each wheat and allow gluten to be properly broken down for easier digestion.
. . .
NATURAL + CAREFULLY SELECTED
We believe that quality ingredients and baking techniques are key in the making of good bread without any need for improvers and additives.
From the selection of traditional and reliable French flour to the high consistency Japanese flour or to the organic stone-grind flour, each variety of wheat and milling method produces their own unique properties to help achieve the different texture and aroma for our breads.
Butter plays an important role in creating the right balance in the texture and aroma. Using French cultured butter exclusively in our bakes, its high fat content and natural fermentation process produces a richly tangy flavour and slight acidity which adds complexity to the flavours in our viennoiseries.