我們使用的原物料 - 酸種主食麵包

磚麥的主食酸種麵包，均使用來自德國Vogtland BioMühlen所生產，符合歐盟有機種植及磨粉標準的小麥全麥麵粉、裸麥全麥麵粉、斯佩爾特全麥麵粉以及Type 550小麥麵粉。 在磨坊周圍生產的麥子，除了新鮮度的保證 ，加上在無農藥及化肥的環境下慢慢成長，累積最濃郁的香氣及營養，是我們使用過表現最為優秀的麵粉。

使用這些純淨麵粉所培養的酸種，至今已陪伴我們7年以上。酸種裡的活菌，在我們設定的恆溫恆濕環境中得到穩定的成長，才能發酵出最平衡的風味，這也是我們的麵包擁有絕佳平衡呈現的關鍵之一。

來自法國西北部 Bretagne，擁有千年歷史的Guérande鹽田，純淨的海水、富含礦物質的地質及充足的日照，生產出全世界品質最好的海鹽。  以全人工加上木器採集粗鹽後不做任何的精緻直接包裝，讓粗海鹽保留最多元的礦物質，使製作的麵包得到最完美的調味及表現。

Ingredients We Use – Sourdough Artisan Bread

For our sourdough artisan bread, we exclusively use flours produced by Vogtland BioMühlen in Germany, which adhere to EU organic farming and milling standards. These include wholegrain wheat flour, wholegrain rye flour, wholegrain spelt flour, and Type 550 wheat flour. The grains grown around the mill are not only fresh but also cultivated in pesticide- and fertiliser-free environments, allowing them to grow slowly and develop the richest flavours and nutrients. These are, by far, the finest flours we’ve ever worked with.

Our sourdough starter, cultivated using these pure flours, has been with us for over seven years. The active cultures in the starter thrive in a carefully controlled temperature and humidity, enabling it to ferment with perfect balance. This is one of the key factors behind the exceptional flavour profile of our bread.

From Brittany in north-western France, the historic Guérande salt flats—renowned for their thousand-year-old tradition—provide the finest sea salt in the world. Using pure seawater, mineral-rich soils, and abundant sunlight, coarse sea salt is harvested entirely by hand with wooden tools and left unrefined. This method preserves the diverse minerals in the salt, which enhances the flavour and quality of our bread to perfection.