Flour, water, salt - and 30 years of patience
It started in 1994 with a single wood-fired oven and my grandmother's rye recipe scribbled on the back of a flour bag. Three decades later we still mix by hand, ferment our sourdough for 36 hours, and bake every loaf fresh before the sun comes up. No shortcuts, no preservatives - just real bread, buttery croissants, and cakes worth driving across town for.
Step 1
Project research and planning phase.
Step 2
Design and prototyping the solution.
Step 3
Final production and deployment.
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