Sourdough Bread

Description: Slow fermented & baked by Isaac el Panadero from Ginestar. A bread is +/- 950gr pre-bake weight. Isaac is an artisan baker based in Ginestar, crafting traditional sourdough breads with passion and care. His baking journey began in 2018 while traveling Europe, when he created his sourdough mother—now over six years old—which he still nurtures today. From his semi–off-grid microbakery, he uses locally milled organic flours from Lleida and follows a 48-hour fermentation process for deep flavor and texture. Isaac bakes a range of classic and ancient grain sourdoughs, seeded loaves, and fragrant rosemary focaccia made with his own cold-pressed olive oil.

Details: sold per loaf of +/- 950gr, with options of seeded and with Xeixa flour, made with a rye mother, produced by Isaac el Panadero in Ginestar