Shelf life: Best enjoyed within 48 hours, when texture and crust are at their peak. After that, a quick toast brings it right back to life

A true sourdough staple made with just flour, water, starter and salt. Naturally fermented for depth of flavour and a balanced texture, it’s a versatile everyday loaf, available in small (750g) and large (1.5kg), perfect for anyone who just looooves bread.

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Shelf life: Best within the first 4–5 days, when it’s at its softest.
After that, it will slowly start to dry, but keeps well.

A naturally fermented Japanese-style milk bread made with flour, water, milk, sourdough, butter, sugar and salt. Soft, rich and balanced, it’s available in small (580g) and large (1.4kg), perfect for those who love pillowy bread and great sandwiches, without the usual additives.

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Shelf life: Best within the first 5 days, when it retains its moisture. After that, it will slowly dry, but keeps well stored in a tea towel or bread box.

A dense, naturally fermented rye loaf made with rye flour, water, sourdough and salt. Strong, nutritious and deeply flavoured, it’s available in 750g, ideal for those who enjoy hearty breads and simple, savoury slices.

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Shelf life: Usually around 7 days for simpler products, up to 2 months for well-made panettone and pandoro.

Grandi Lievitati are the family of rich, long-fermented baked goods like panettone, pandoro and brioche.

Made with butter, eggs and sugar, they develop a distinct texture and depth of flavour you won’t find in standard yeasted goods, making them perfect for sharing.

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Shelf life: 5–10 days, best kept in a tea towel.

A seed- and nut-packed loaf made with alternative flours and a rice sourdough starter. Naturally fermented for flavour and texture, it’s available in 700g, ideal for those reducing gluten, though made in a kitchen that handles gluten.

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