Whole hazelnuts and juicy raisins are mixed into a light and soft crumb. Savoyard hazelnut and raisin bread is slowly fermented in a wooden basket and then baked on stone, according to the traditional methods of our artisans.
Before baking on stone, our artisans leave the dough to rest in wooden baskets. This traditional technique, combined with the addition of whole hazelnuts and plump raisins, creates a bread with rich aromas and a melt-in-the-mouth texture.
Wheat flour, water, sunflower seeds, hazelnuts, raisins, yeast, starch, wheat flour, wheat gluten, wheat sourdough, salt, barley malt, rye malt, wheat malt.
Allergens: wheat, gluten, nuts, barley, rye
- Energy: 894 kJ / 214 kcal
- Fat: 3.3 g — of which saturates: 0.5 g
- Carbohydrates: 37.1 g — of which sugars: 1.6 g
- Protein: 8.6 g
- Fibre: 2.2 g
- Salt: 1.01 g
