artisan baker(y) in progress.
gluten free or not, from the french baguette to the burger bun and the shokupan, the great nobility of bread lies in its ingredients and in the smiles it brings when shared. a crispy crust and a tender crumb give it a unique flavor, especially when made with sourdough.
bread, biscuits, cakes and crackers awaken each of our senses.
simple ingredients, respect of the seasons and time, and a return to basics are some of the things i value most in my work, day after day.
a nice crust and a soft crumb: these are the characteristics that define our bread, that keeps for several days.
made with rye sourdough, our crackers are light and crunchy, perfect for a snack or an appetizer. sea salt, black sesame or poppy seed, all delicate flavours that make them even more delicious.
a return to childhood, a world of sweetness.
i have always preferred healthy home-baked goods over industrially processed ones. by not choosing what is most natural and healthy, we damage our bodies as much as we damage our planet. choosing nature above all else should always be a priority, even more so when it comes to food.
the simpler the better.
with this project, i want to extend what i have always done for my family and friends to a larger scale, in the form of a micro bakery. follow me on my journey and see you soon around a piece of goodbread!
colette
