08/08/2026
Three classics, one love for sourdough.
From the rustic, airy ciabatta of Italy 🇮🇹, to the crisp, golden baguette of France 🇫🇷, to the chewy, boiled-and-baked bagel with roots in Eastern European Jewish baking 🥯 — each one has its own history, character, and way of being made.
Three different origins, three unique textures, all made even more special with naturally fermented sourdough. 🌾✨
Slow fermentation. Simple ingredients. Good bread.
