We use baguettes for most of our sandwiches and you will find them as a complimentary slice of bread with all salads, soups and pasta dishes. Unbleached flour and a 24 hours cold predough rest guarantee maximal flavour and a good crust.
Our burger and hot dog buns are not sweet. Adding potato and pumpkin puree help to make a soft, juicy crumb while maintaining a healthy crust.
A mix of wheat and house milled barley add its unique flavour to our garlic bread, bruschetta and the club sandwich.
A traditional version of sourdough. This type of bread we sell regularly as a half kilo loaf to local residents and for in-house guests if you'd like.
The latest addition to our bread family. A mix of unbleached wheat flour, whole grain rye and house milled barley helps to maintain a healthy balance between flavour, nutritional value, soft crumb and a strong crust. This type of bread we sell regularly as a half kilo loaf to local residents and in-house guests if you'd like.
The spaghetti and penne we use are imported Italian by Barilla. The Tagliatelle are handmade using high gluten flour and eggs. All sauces are made in house to guarantee a healthy and flavorful experience. Buon appetito!