Since I started this project, I focused on sourcing high-quality RAW MATERIALS, and I had to start from the beginning, with the main ingredient, the one that would be present in almost all of my creations.

The now so questioned, demonized, and criticized FLOURS.

These days, refined flours not only undergo an industrial process where some of their components, such as wheat bran and germ, are removed, leaving only the starchy endosperm; they also suffer from the addition of other types of flour, leavening agents, and other additives.

So, I was clear that I didn't want to use them.

Then I began to investigate the range of ORGANIC FLOURS, which not only abstain from fungicides and other chemicals in their cultivation but also preserve the germ, are ground with a stone mill rather than steel, thus retaining a multitude of nutritional values.

Don't you feel a little better about it now?

I started making my SOURDOUGH with these new flours and... surprise! They reacted wonderfully, thanks to their higher content of microorganisms and nutrients.

It was just a matter of getting used to the fact that they had nothing to do with industrial flour, and sometimes the results of the baked goods were not as expected; they didn't always look the best physically, although their flavor made up for everything.

This also meant a significantly higher expense due to the significant cost difference between industrial flour and organic flour, but I decided to face it, maintain my values, and remain faithful to the belief that good ingredients and good practices would make a difference.

I thought it would be easier, to be honest, and that just by replacing one flour with another in my recipes, there would be an improvement. But visually, it was quite the opposite, and that's when I became even more aware that it was a DIFFERENT PRODUCT and deserved a completely DIFFERENT TREATMENT.

But as it often happens when things are meant to be, everything just falls into place to make it happen. I came across a book on SOURDOUGH BREADS, simply wonderful, by the same great person who prepared my flours with so much LOVE, and explained their processes with such PASSION.

And that's when, reluctant but obedient, I began to pay attention to times, temperatures, pH levels, and other indications that initially sounded like Chinese to me.

I understood that rests, soaks, the addition of sourdough starter, the activation of seeds, in short, PATIENCE, transforms a simple BREAD into an excellent food.

There's still a long way to go. There are recipes I can't make due to various limitations, whether it's space, knowledge I haven't acquired yet, or especially the lack of suitable machinery.

But I'm very proud to offer this product that's 100% organic, 100% artisanal, which not only nourishes and satisfies but also FEEDS THE SOUL.