Old and Bold.

This bread is made using two portuguese wheat landraces: the magical Barbela and the not so famous Preto Amarelo (Black Yellow), a hard wheat from the regions of Alentejo and Ribatejo. The mix of the two gives this bread a unique flavour that will transport you to the cearas (wheat crops) of centuries ago.

 

The bread for all and for always.

Medium wholegrain, moist and soft crumb with a crunchy dark crust. Sweet, yoghurty flavours. Mildly acidic. This loaf is perfect for all ocasions, from breakfast toast, to midday sandwish or to acompany a cheese board or hearty soup for dinner.

 

Stomach and gut friendly.

Barbela and Preto Amarelo are ancestral wheats, which means that they have not been selected and bred for their gluten levels. They have naturaly 40x less gluten and they are much more nutritious than any modern wheat, which is the grain with what most breads are made these days. This, together with the natural long fermentation processes, renders this loaf extremely digestible ang gut friendly, and potentially acepted by anyone who is not celiac.