An exclusive blend of wheat flour et spelt flour. Unique cereal dough on a wheat flour base for a unique taste of germinated seeds and an original, softer seed texture. A touch of wheat malt for a light-coloured centre. Light dusting of flour for a rustic look.
The Gourmet Breads
Distinctive breads with a specific commitment to propose products with a lovely organoleptic range: intense taste, complex shapes and finishes. The doughs are worked with a higher moisture level and long fermentation periods. They are made mainly with sourdough and special flours (T80 wheat flour milled with a stone mill, rye flour, or spelt flour).