Pain Paillasse® philosophy
Thanks to this fermentation for 24 HOURS MINIMUM, Pain Paillasse® develops a wide aromatic range, with more than 80 nuances, which gives it its unique taste character.
PAILLASSE INTERNATIONAL
2000 Neuchatel,
Switzerland
Pain Paillasse® bread making philosophy:
- Intensive hydration of the dough
- Extended fermentation times
- Baking in a stone or wood oven
- 100 % natural ingredients
- The ideal product for fans of slow baking
- Patented recipe
Contact us to know more: www.paillasse.ch or info@paillasse.ch.
