How it all Started Let’s put things straight first. I am not a professional baker; I have never followed a serious program to become a...

The valley of Bregalia, opening the engadin valley to the south-west into Italy has this very traditional familly owned mill "Molino...

We find it disturbing if bread is only consumed in a traditional "bread-butter-jam" style. Bread deserves so much more, especially if you...

Don't let your bread dry to a brick the day after your enjoyed a fresh loaf. Here you find some simple tips how to bring aging bread to...

If you like it or not... salt is a major ingredient in bread. We try to keep salt to the bare minimum but still there we will never be a ...

Our wheat flour is from the Poschiavo Valley. They are milled by the cooperation Campicoltura Valposchiavo to our specifications. Of...

Don't let your bread dry to a brick the day after your enjoyed a fresh loaf. Here you find some simple tips how to bring aging bread to...