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| Our recipes are based on the traditional German, French and Italian breads. For our sourdough breads we only use natural sourdough of whole grain rye and wheat flour. The long fermentation of the dough (at least 12 hours) guarantees a better digestibility and longer freshness of our breads. We only use the best ingredients available in Panama and of course we don't use any artificial or chemical additives. Be aware that most of our bread can be easily deep frozen. |
We normally bake every two weeks on Saturday. We also make bread, cakes, tarts, pastry and buffets for personal events or parties. Talk to us! |
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