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Toasting
Sourdough
An artisanal rye-based loaf with ancient barley and a mix of three linseeds, naturally fermented for 24 hours and stone oven baked. It has a caramel-colored crumb, a distinctive cobble shape, and a nutty, malty flavor that caramelizes beautifully when toasted. Perfect for toasted sandwiches, jam, honey, or steak, and marked with an Ogham symbol spelling ‘toast’.
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