Thawing: 15min at ambient temperature. Preheating: oven to 210°C. Baking: 12 +/- 2 min. at 190 +/- 10°C. These instructions are merely indicative baking time and baking temperature depend on the type of oven. DO NOT REFREEZE AFTER DEFROSTING.

Crispy on the outside and tender on the inside. Fit to everyone’s taste. Young to old. From breakfast to dinner.

Wonderful  epi  scarification, giving a high qualitative image and stirring the senses.

Full taste, thanks to the liquid active sourdough. Sourdough is one of the oldest forms of fermentation. 

Matching the Vandemoortele Clean Label definition: click here for more information.