Expertise Artisan bakery
Field, mill & fermentation: Closing the circle of the Artisan Bakery.
Grow ancient varieties of wheat in a more respectefully agriculture; use km0 and fresh milled flours; long sourdough fermentation as a nutritional and organoleptic arguments; achive the regularity in a organic & artisan products.
iba
Düsseldorf,
Germany
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iba
Düsseldorf, Germany
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