Made with unbleached, organic spelt flour, ground slowly on ancestral stones at the Rémy mill in Baie-Saint-Paul, this richly flavoured bread features a nicely coloured and exceptionally tender crumb.
Description
Description
Confectionné avec de la farine d’épeautre biologique, non blanchie et moulue lentement sur pierres ancestrales au moulin de La Rémy, à Baie-Saint-Paul, ce pain révèle une riche saveur et une mie colorée d’un moelleux sans pareil.
Taste Preferences
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