We make our breads with local flours, from cultivated fields with a great tradition. Breads from the field to the table. Our new improved recipe incorporates 10% sourdough, Cierzo flour and 75% hydration. And that can be seen in its intense flavor, its extraordinary honeycombing, its good volume and its long durability. New Gran Reserva process of laminating and cutting that provides better flavor and texture in the crumb, and more durability.