In Belle Epoque bread making is slow process in order to get maximum flavour and quality. Our levain technic which used for centuries in France enhances the great taste of real French bread.
Pain Campaillou
Sourdough bread with mix of rye and wheat flour by using Levain technique which gives very distinc flavour to the bread
Pain Campaillou
Sourdough bread with mix of rye and wheat flour by using Levain technique which gives very distinc flavour to the bread
Campagrain
Four seeded cereals bread with wheat, malted wheat, rye oats, barley, sunflower, sesame, brown and yellow linseeds
Campagrain
Four seeded cereals bread with wheat, malted wheat, rye oats, barley, sunflower, sesame, brown and yellow linseeds
Bagutte cereal
Baguette made with mixed of seed including wheat, malted wheat, rye oats, barley, sunflower, sesame, brown and yellow linseeds
