Artisanal and ecological bread. Made with Xeixa wheat sourdough

COOKIES POLICY

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MIM HABITS: Where tradition meets science

At MIM we make our bread with ancestral, 100% organic raw materials. We mill the wheat by stone and we allow it to mature in wood.

WE CREATE OUR SOURDOUGH WITH XEIXA, a type of wheat recognised for its high content of protein, carbohydrates and fibre. In other words, it's a great source of energy! It's also extremely low in gluten, which makes it an easily digestible food that improves many aspects of your health.

OUR BREAD

INGREDIENTS

100% VEGAN

We don't use any ingredients of animal origin.

100% ECOLOGICAL

We only use organic flours.

WITH

ANCESTRAL WHEATS

We primarily use ancestral wheats that are easy to digest.

SOURDOUGH

This power-packed dough is central to all our products.

WITHOUT

SUGARS AND SWEETENERS

We don't add any artificial sweetener, ever.

ADDITIVES AND PRESERVATIVES

Our recipes are totally pure and enhancer-free.

MISSION

To provide people all around the world with healthy foods that help to rebalance their gut microbiota and improve their overall health.

PURPOSE

To fight illnesses and improve people’s lives through nutrition, education and awareness.

ABOUT US

At MIM we believe in the power of daily habits to improve both health and quality of life.

We design and produce artisanal products in tandem with scientists and nutritionists, to help you restore your health through the power of food.

Designed to be consumed on a daily basis, our foods are rooted in tradition but created with the most modern advances in healthcare science.

Enjoy our bread every day and discover why food is your body's best natural medicine.

THE BAKERY

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.