Bread making

On Saturdays, experiment with baking with sourdough, kneading in our company and for dinner, book a pizza with our seasonal vegan toppings. In the evening, sitting on the steps around the lit oven, you’ll relish the experience of baking while looking forward to the pizza.
We cook the bread and pizzas in our large wood-burning oven, using logs obtained during the winter clearing. The sourdough that we use has diverse, antique origins, in particular, Sardinian and Andalusian.
Sourdough is alive and complex. It’s slow and untamed yet socializing. Bread made from sourdough lasts for several days, so little is wasted. And it is easy to digest, as the gluten it contains is “digested” by the enzymes.

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