Our bread is full of history and time-honoured traditions. The basis is the old grain types from a field in the neighbourhood. A field where nature does the work, while man looks on. Then we mill it at the very last moment in our own mill, so that the flavours, vitamins and minerals are retained for as long as possible. We add water, salt and a sixteen-year-old sourdough culture. Only then, after 24 hours of waiting, do we bake our bread. History that you can taste.