24 hours of fermentation and high hydration. Handmade style.

The dough used to make AKUA baguette has a greater contribution of WATER into the flour, approximately 80%. Thanks to this high level of hydration, we obtain a very
light and spongy crumb with irregular open cell estructures and a very appealing cream colour. In addition, the dough receives a 24-hour fermentation process, which results in a bread with greater digestibility and an exceptional aroma and flavour.

Our AKUA breads.
Additive and preservative free.

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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Contact us

Tel. +34 943 865 650
Pol. Industrial Jose María Korta, parc 5, 20750 ZUMAIA (Gipuzkoa), Spain
Artadi Alimentación S.L.
CIF B-20682522