Duo Bourgeois sourdough
A subtle blend of stone-ground wheat and rye, this sourdough bread develops its aromas after 48 hours of slow fermentation. Its well-baked crust reveals a dense, slightly tangy crumb, shaped using traditional artisan methods.
Our artisans leave the rye sourdough to work for 48 hours, a long fermentation time that develops the cereal aromas and gives the bread its rustic texture. The bread is shaped by hand, revealing authentic expertise and resulting in a bread with character.
Water, wheat flour, rye flour, salt, yeast, starch, wheat malt, barley malt, wheat gluten.
Allergens: wheat, rye, barley, gluten
- Energy: 842 kJ / 201 kcal
- Fat: 1.0 g — of which saturates: 0.2 g
- Carbohydrates: 39.8 g — of which sugars: 1.3 g
- Protein: 6.2 g
- Fibre: 3.7 g
- Salt: 0.02 g
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
