Multigrain bread

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 motivated our choice of partnership with Bara (Breton for bread): a company founded by Thierry Breton, who only selects raw materials grown without inputs and sourced exclusively in Ile de France.

Ingredients

50% wheat flour, 50% whole wheat flour, multiple seeds