Our bakery is located on the marvellous island of Menorca. We have a team of 8 expert bakers, who make the bread every day under the direction and supervision of Quim Lorente, an artisan master who has spent years pursuing innovation with a constant commitment to people's health. Quim's vast experience in the creation of sourdough and organic bread provides a gold standard for the quality of our products.
To create our breads, we have restored an age-old variety of wheat, Xeixa. Its flour gives a sweet, intense taste and its low gluten content makes it easier for the human metabolism to assimilate.
We grind the wheat in stone mills using a tried-and-tested artisan process, and we use a double-armed mixer. This is slower than a spiral mixer, but it's much more gentle on the dough and means there's no unnecessary heating of the bread.