Two-stage fermentation processes, rustic appearance and volume. Pointed ends.

How many times have you arrived home without starting the loaf? How many times have you resisted breaking off that pointed end? The Koskor range pays homage to such daily habits, to the tiny details that affect how we enjoy bread. “Koskor” is how we call the pointed end of the baguette. We have sharpened, quite literally, the recipes of our breads for daily consumption, providing new shapes and more volume and hydratation.

OKIN, WHICH MEANS “BAKER” IN BASQUE, IS A FAMILY BUSINESS FOUNDED IN 1994 AND LOCATED IN THE BASQUE COAST OF SPAIN (IN SAN SEBASTIAN). SINCE OUR BEGINNINGS, AND BASED ON THE CLEAN LABEL PHILOSOPHY, WE HAVE BEEN FOCUSED ON PRODUCING BAKE-OFF BREAD, RECOGNISED BOTH FOR ITS QUALITY - LEADERS IN THE RUSTIC SECTOR - AND OUR PROXIMITY TO THE CUSTOMER.

Made in Zumaia

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Tel. +34 943 865 650
Pol. Industrial Jose María Korta, parc 5, 20750 ZUMAIA (Gipuzkoa)