top of page
about
Our Bakery
We create a broad variety of breads and pastries from scratch in small batches, using natural ingredients.
​
Our recipes are collected from all around the world, from the renowned French bread pain au levain and the Swedish national pastry semla, to caramelized pineapple croissant and saffron almond baklava - we embrace all cultures.
our
Sourdough Techniques
Our liquid levain originates from organic grapes. At breadivore, we prefer to use a young levain that results in a sourdough that is not too sour.
​
We use 4 ingredients only: flour, water, levain and sea salt. The dough is hand mixed in order to minimize oxidation and preserve flavors.
​
A sixteen-hour fermentation transforms the dough into a crumb that is moist, chewy, subtly sweet, with just a hint of sourness.
Naturally delicious.
our
Ingredients
We use regionally-sourced organic flours freshly ground by local farmers.
​
We do not use dough improver or flavor enhancer. We always use REAL dairy products.
our
Quality Standard
bottom of page