A TRIBUTE TO OPEN STRUCTURES
Hydratation and resting time. Crisp crusts and open cell structures.
The Rustic range really represents our brand and how we understand bread. Two - stage fermentation processes, high hydratation, its reddish and crunchy crusts, open-cell estructures... all make it very distinctive. All of which, on a practical level, produces breads that last longer, have a stronger flavour and are easier to digest. The market is not wrong and is oriented towards these products.