Slow sourdough · Sesimbra
Slow bread for a fast world.
Certified organic flour. Stone milled. Slow fermentation.
You can't fake good bread.
Certified organic flour. Stone milled. Slow fermentation.
You can't fake good bread.
Lara ran a micro bakery in Australia before bringing her starter — and her 5am bake days — to Portugal. Every loaf is made with certified organic flour. You can verify this here on our own provenance blockchain. It undergoes a natural slow fermentation process, about 30 hours of folding, and baked the morning you collect it.
It's the bread your gut bacteria has been waiting for.
You're not just eating bread…
Slow fermentation does the work: many people find it easier on the gut than fast supermarket bread. It's not a flavouring addition, it's a process.
Slow fermentation feeds the good bacteria.
Stone-milled Portuguese wheat.
Keeps the whole-wheat nutrients intact.
Flour, water, salt. That's it.
No conditioners, no preservatives.
We knead better bread, you need better bread. Skip the supermarket crap.
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