100% natural sourdough.

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 baker's craft. We've always relied on 100% natural sourdough , which we prepare fresh daily, nurture, and develop. 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 digestion tolerate natural sourdough significantly better than industrially produced doughs.
  
• Natural sourdough acts like a natural freshener: it keeps the bread moist for longer – completely without preservatives.
  
• The slowly matured dough develops a full-bodied aroma that no artificial leavening agent can replace – strong, well-rounded, with a subtle acidic note.

Our philosophy: Fermentation instead of chemicals.

In a time when so much is artificially accelerated, we consciously focus on the opposite: long fermentation, resting phases, and natural fermentation processes . Our sourdough is regularly refreshed, matures for many hours – and thus develops exactly what bread needs to be good: depth, structure, and character.

Quality that lasts – even in the can.

The benefits of our natural sourdough aren't limited to freshly baked bread. Our tinned breads also benefit from this special base: they remain naturally fresh, moist, and flavorful – perfect for everyday use, on the go, or in emergencies.

100% natural sourdough. 0% compromise.

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