And this is precisely what you get from “Pains &Tradition“, founded by French master baker Jean Kircher and producing baked goods using natural “slow baking” cycles – for more than 20 years now! All its top-quality products are still made in the traditional way, with flour produced in the company’s own mill. Kneading is carried out slowly and by hand, with vital resting periods to allow flavours to develop – bringing results you can both see and taste.

Slow kneading gives the crumb a creamy colour and perfectly enhances the aromas. Fermentation at room temperature is the key to superb taste. We rely on a slow and natural fermentation, with no artificial interruption or slowing down of the process. But don’t just take our word for it, try it yourself!

One (100% organic) flour mill, two craft bakeries. Genuine artisanal production methods. A manufacturing process that delivers “real” bread: we completely avoid things like ready-mixes, emulsifiers or flavour enhancers. To augment the taste, our dough proofing takes place exclusively at room temperature. We parbake our bread prior to delivery so that you can complete the baking process yourself, ensuring you always enjoy fresh, crusty bread.