Behind the scenes: Our bakery at night
By daybreak, our breads are already on their way to the shelves. What happens overnight—from starting the sourdough to the golden-brown loaf—remains invisible to many. In the new issue of Bread Magazine No. 27, we open the door to our bakery and demonstrate what true craftsmanship means.
It's not just about flour and water. It's about time, knowledge, and the rhythm our bakers live by night after night. And it's about responsibility: No loaf is wasted – bread becomes breadcrumbs, chips, or fodder for the Hérens cows.
In a conversation with Groupe Minoteries SA, we also look at the origins of our AOP rye flour – and why stone milling is more than just nostalgia.
Curious?
