The Facts

Micro is a Greek prefix that means tiny. A micro bakery has either a small area and is usually run by one or two people only. A micro bakery seldom has shelves where to showcase remaining loaves. The only way to make it work for the owner is by order to avoid waste.

Being a micro bakery, we bake on certain days of the week only and on demand, according to our orders.

Nice and tasty sourdough bread takes 18 hours to leaven as a minimum. Some bakers leaven their breads for 24 or even 72 hours. That, added to the preparation of the dough and to the baking itself the next day, makes the minimum time before a bread can be ready for you is two days. If you want your loaf on a Wednesday, you may order it before noon on Monday. Please notice this as well: let’s say that you need many loaves for a lunch on a Saturday, then you should order your bread latest on a Thursday, but that will be very tight and if we have other orders we may not be able to fulfill your order and it will be rejected. For events we recommend to order at least a week before.

Submit your order and we will give an delivery date and time.

Yes, it will depend on many factors, but in principle we can accommodate the exact time you will need it and it will be one hour before the time you want to have it. If you want it at 3:00 PM on a Sunday, your bread will be ready out of the oven at 2:00 PM that day. Bread keeps cooking outside the over for an hour. It must not be sliced before an hour of cooling down. But it will still be lukewarm and it will be quite pleasant smell and taste. As a matter of fact, it is the best moment to eat it!

Well, that depends on many, many factors, like the room temperature and humidity where it is stored, what ingredients it is made out of and how it is stored. Properly stored it can last one week before it goes stale. Some breads don’t reach a stale status but become way too hard to chew.

The best is in a linen bread bag. That allows the bread to “breathe” and keep crunchy its crust. However, that makes the bread harden faster. It is easy enough to toast a slice on a pan or in the oven to make it softer. Another solution is to store the loaf in a plastic bag, which will keep the crumb soft and easy to chew but the crust will lose its crunchiness very fast. It’s up to you to decide what you like more.

Yes, up to six loaves per order if they are the same type and up to four if they are different types.

There are breads that do not use any leavening agent, like some flatbreads. There is also fresh yeast and dry yeast, aka commercial yeasts, which leaven the dough rather quickly. Sourdough uses natural yeasts that are less concentrated than commercial yeasts therefore sourdough needs longer periods to leaven. Once you get the feeling of sourdough, you notice also that it has richer flavours than those breads made with commercial yeasts because the leavening process happens much slower giving the dough more taste.

Sourdough bread can be found commercially in stores as well. You may find it in artisan bread bakeries and some commercial brands offer sourdough bread too. Some people began to bake sourdough bread when the pandemic hit us – maybe you have a neighbour or a family member who already bakes their own sourdough bread.

Unfortunately, sourdough is based on wheat, rye and other seeds that contain gluten. We do not bake gluten-free breads. Our apologies.

We cannot guarantee that our breads are peanut-free. Some of our breads do contain nuts and our baking equipment has been in contact with nuts.

A sourdough starter is a fermented dough that contains natural yeasts that are used in the elaboration of naturally-leavened breads. A starter is usually created mixing same quantity of flour and water and letting it ferment for at least seven days and feeding it with equal parts of water and flour after each use. There are bakers in Europe that claim their sourdough starter is 150 years old.

The first one is that it is easier to digest. If it is no sweet sourdough, the most basic bread has only three ingredients: flour, water, and salt (the sourdough starter was made of water and flour as well). It has lower gluten content. It has a lower glycemic index. Provides healthy bacteria for the intestines. It has no preservatives. It’s nutritious… but beyond all these, it’s delicious! You can google more benefits; the internet has plenty of references. Of course, there are many kinds of sourdough breads that contain olive oil, butter, sugar, brown sugar, and other ingredients, but the basic form of sourdough bread has only three ingredients.

No one knows for certain, but it is estimated that it is the oldest form of fermented bread – flatbreads are older, but those are not usually fermented. There is no consensus about the age of sourdough bread making, but it is between 6,000 and 7,500 years and using natural yeast was carried on by many cultures around the globe over millennia.

No, far from it! Many bread recipes were originally baked with sourdough. There is delicious sourdough pizza, focaccia, cinnamon rolls, naan, grissini, calzone…

Yes, it is possible. Request any recipe from your home country if you have a craving for some loved bread. However, it cannot be done overnight. Please give us one week in advance and do not request it for an event, we should give it a try between you and us before offering it to others. If you name the recipe and where it is usually eaten, we may find the recipe and develop our own version, trying to be as close as possible to the original. The result may or may not be whatever you expect, primarily because we will not be able to know if we are close to the recipe or because traditional breads may have certain local ingredients that vary from place to place. There are different grain species and different ways to mill it, what is available here may not be the same as in your home country, and that affects the result. It may be close enough, but we cannot guarantee it will be exactly as you remember it. You will need to taste it and tell us how good or bad it was.