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Breads can have different shapes, sizes, cooking methods, fermentations, flour quality, hydration and so on but this time let us consider only one key aspect of our sourdough bread: the...
A new display solution for a modern and neat bakery.
Cross food contamination, an important topic for customers and professionals.
In the last 5 years Gran Canaria’s food scene has drastically changed. There are multiple trends that started recently and are here to stay...
What are the main problems a small bakery faces with supplies?
A deeper look in bread shape optimization for energy saving.