Kneading, shaping, baking, rediscover the methods that forged the bakery’s reputation.

When to add salt, how much water can the flour absorb, how many times to turn out the dough, what quantity of yeast or leaven, what cuts to make, is it necessary to flour before baking...? Our method and its requirements can only seduce bakers passionate about their craft, who continue to be amazed when drawing the peel from the oven, of course.