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Breads & Boulangerie
Country sourdoughs, ancient grain miches, and seeded sandwich loaves. Fermented slowly over 72 hours and baked twice daily on refractory stone hearths.
72 Hours ColdFermentation Protocol
250°C StoneHearth Temperature
Wild Heritage LevainStarter Pedigree
06:30 & 11:00Daily Bakes
BMK-BAK-001₦8,500
72-Hour Country Sourdough Loaf
Naturally leavened with our wild heritage starter and baked dark on stone hearths.
Contains: Cereals with gluten