Rye 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 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.  

Ingredients

Rye flour, wheat flour, water, salt and sourdough (or yeast).