When we opened our bakery 5 years ago, we decided we would offer bread that is simple and genuine. In order to achieve this goal we decided that all our bread has to be made with organic ingredients and traditional methods.
This choice was driven by what our elders used to say repeatedly: “non esiste più il pane come una volta” translated as “ there is no longer the bread as it once was”.
My mother told me many times a story about my granny: In the ’60, they lived in a small village. A small farming community of a few hundred souls. My granny used to work in a textile factory but every Sunday she used to bake bread. Huge loafs of bread so tasty that many in the neighbourhood asked to buy them. They stayed fresh and soft for a long time.
What was granny’s secret? Why was bread considered to be tastier and to remain soft longer with respect today’s bread?