Gluten Free Bakes
Slow fermented with our GF flour & rested levain.
All our gluten free bakes are made with the best of intentions to provide the best quality bakes, made from a mix of Amaranth, Water Chestnut & Barnyard Millet Flours). From loaves to Bagels, cinnamon knots and now Pizza Crusts.
Not recommended for Celiacs.
Best-seller
Nos croûtes à pizza surgelées signature.
Soixante-douze heures de saveur, prêtes en un instant : nos croûtes à pizza au levain fermentées à froid transforment la cuisine maison grâce à 72 heures de savoir-faire artisanal.
Every Tuesday, Thursday & Saturday.
Nordic Rye.
Get your rye fix! Religiously baked 3 times a week our Nordic Rye is made from a mix of wholegrain stone-milled local rye, wholegrain and untreated white flour and gently sweetened with local harvest honey.
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À PROPOS DU LEVAIN
Le blog du levain.
