100% natural sourdough – Our craft. Our conviction.

Naturally matured. Honestly baked.

For us, good bread doesn't start with a recipe—it starts with time, experience, and a genuine passion for the bakery trade. We've always relied on 100% genuine natural sourdough , which we make fresh every day, nurture, and refine. Completely without additives. No shortcuts. And with the knowledge passed down through generations.

Why natural sourdough?

• Natural fermentation makes the bread more digestible; many people with sensitive digestions tolerate natural sourdough much better than industrially produced dough.
  
• Natural sourdough acts as a natural freshener: it keeps the bread moist for longer – without any preservatives.
  
• The slowly ripened dough develops a full-bodied flavor that no artificial raising agent can replace – strong, round, with a subtle acidic note.

Our philosophy: fermentation instead of chemicals.

In a time when many things are artificially accelerated, we consciously focus on the opposite: long-term fermentation, rest periods, and natural fermentation processes . Our sourdough is regularly refreshed and matures for many hours—thus developing exactly what bread needs to be good: depth, structure, and character.

Quality that lasts – even in the can.

Our natural sourdough's capabilities are evident not only fresh from the oven. Our tinned breads also benefit from this special base: They remain naturally shelf-stable, moist, and balanced in flavor – for everyday use, on the go, or in an emergency.

100% natural sourdough. 0% compromise.

Whether as part of your crisis preparedness or your breakfast table – our bread is an honest piece of craftsmanship that you can rely on.