Category

• Buns | Simple outlook, aromatic buns, as high quality as our French Bread, Levain Bread and Sourdough Rye
• French Breads | Poolish is used as the yeasted pre-ferment in the production of our french bread. Using poolish increases the extensibility of bread dough and results in increased loaf volume. Also it improves the keeping time of baked bread and increases the complexities of flavor
• Levain Breads | Levain is a bread leavening agent used traditionally in France. We prepared our levain everyday and use it to produce many different levain breads, which have rich aroma, open cell structures, beautiful russet crust and excellent keeping quality.
• Sourdough Rye | Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. A well-known benefit of sourdough fermentation is the complex and flavorsome taste of sourdough bread. It also has a moist crumb with very pleasant 'chewiness'.
• Croissants and Danish | Croissants and Danish are classic French pastry featuring french butter. It's flaky and delicious.
• Pan Breads | Pan Breads characterized with fine and soft texture as milk and cream is added to the dough. It tastes especially good with jam.
• Sandwiches | Daily made sandwishes, fresh and healthy choice of lucnch.
• Scones and Cookies Delicious scones and cookies made by fresh egg and butter