Crispy on the outside, fluffy on the inside. This bread has large pores thanks to the extra-long dough resting time. wheat bread

Hearty „Urbrot“-dough in an oval shape. The alternative for „Urbrot“-lovers who prefer a softer crust.

Aromatic wheat baguette, made with 30% „Ruchmehl“, baked directly on stone.

The incomparable, mild-nutty spelt aroma is intensified when the bread is baked directly on stone. The crust is very aromatic and rustic. It contains 30% whole grain. Grain content: 94% spelt, 6% rye

Hearty rye mixed bread with 60% rye and 40% wheat.

Crispy on the outside, tender on the inside. It is the perfect basis for delicious canapé.

Spelt whole grain bread with lots of sunflower seeds in the dough and on the crust. It is distinguished by its mild-aromatic flavor and juicy, fluffy crumb. It stays fresh for a long period of time.

A Swiss style bread: We have developed the recipe for our Lony’s in the house. The traditional „Tessiner Brot“ was the role model. We use „Ruchmehl“ for our Lony’s. It is a flour that is milled in a special way and gives the bread a […]