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.