Corn and Espelette pepper ball

History and Origin

We have selected breads made with natural sourdough, which makes them more digestible, limits glycemic spikes, and ensures better preservation. Our commitment to local sourcing thus motivated our choice to partner with Bara (bread in Breton): a company founded by Thierry Breton that selects only raw materials grown without inputs and sourced exclusively in Ile de France.

Description

This slightly brioche-like bread reveals all the subtlety of Espelette pepper when eaten warm: either sliced and delicately toasted, or whole, simply reheated for four or five minutes in the oven at 200 °C.

As a centerpiece, it creates a surprise effect and perfectly accompanies appetizers, cheeses or oysters... A true delight to discover.

Ingredients

60% corn flour, 40% wheat flour (gluten), Espelette pepper.