Our sandwich made in the traditional style of Galician baking, baking in the stone deck oven, which lends it a peculiar rustic crust which is nevertheless easy to eat. It has a characteristic pointed finish that made it unmistakeable. This range is made with a high degree of hydration in the dough, which makes its crumb juicy and tender for longer.
Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
