Ten characters. Ten flavors. Each with its story, purpose, and moment. Meet them all.
The artisan doesn't rush. There's strength in the gluten, structure in the fiber, patience in the fermentation. For those who build doughs that last — and tastes that linger.
Natural hides nothing. Whole grain, with fiber, with vitamins, with true taste. For those who don't compromise at the table.
The master has learned all the styles. Pizza, focaccia,, bread — he knows what to do in each. The generalist you need when you don't want to think.
The classic is always there. Balanced, reliable, predictable. It doesn't dazzle — it performs. That's why bakers who matter choose it every day.
The steadfast don't innovate. They repeat. The same, every day. For those who want their daily bread, more filling, without any fuss.
The guardian keeps old recipes alive. Power without being aggressive, structure without being rigid. For long fermentations and indirect doughs.
The stylist does everything with elegance. Fine grinding, delicate taste, fluid behavior. For egg pasta and pastries that demand finesse in every layer.
"Rădăcina" is about origin. Type 2 rustic, with bran and character. A taste you'd recognize from childhood, even if you've never had it.
Serica is silk in flour form. For fresh pasta that glides on the tongue, durum bread with an open crumb, focaccia that shines.
Gold is durum wheat in its purest form. Re-milled semolina for pasta with bite, golden durum bread, and rustic focaccia.
