Cultivate from what is around you

Drei Zutaten, zwei Hände und eine grosse Liebe erreicht viele Gelegenheiten.

Mehl von Mühle Schönenbühl in unsere Umgebung, Wasser von der Stadt Bern, und Meersalz bedeutet Ernährung, Geschmack, und Liebe. Sauerteig in unserem Brot, viel Butter im Croissant, Zeit, Zeit, Zeit. Alles braucht viele Zeit und Vorbereitung für ein besonderes Geschmack und Textur. Roggenvollkornbrot mit einem Sauerteig, 50/50 Halbweiss/Weizenvollkorn, Croissant, Cinnamon Buns mit Cream Cheese Frosting, Pfeffer und Gruyere Ficelle, die Gelegenheiten enden nie.

LAUNE BREAD is all naturally leavened with a young sourdough culture and fermented at room temperature to develop flavor, create air, and increase digestibility. We use a high percentage of whole grains for flavour, digestibility and the numerous health benefits. By mixing our dough with a high level of water, we are able to make dense bread that isn’t dense. By using a large percentage of whole grains and a sourdough culture of yeasts and bacteria we are able to offer a bread with many beneficial qualities. The sourdough, the rye, and the higher water content all lead to a longer shelf life.

We do not rush our breads. We work in unison with the bacteria and yeast cultivated from the wheat, water, hands and air, to reflect the terroir.