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Our mission is simple.

We want to bring
real artisan sourdough
to as many people as possible.

That’s why our bread is:
• 100% sourdough
• made with only 3 ingredients
• sustainable
Our mission is simple.
To understand why our bread is better, let’s have a look at what’s wrong with conventional ones.
FULL OF ADDITIVES

At the end of the 19th century we learned how to produce commercial yeast, which enabled us to skip the classic fermentation process, speeding up bread production significantly.

Wheat varieties were becoming much stronger, meaning more PROTEIN, meaning more GLUTEN.

The chemical industry had been developing more and more additives, which became kind of trendy in the industry at the time, a trend which has remained to this day.

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CAUSING INTOLERANCES

Today, up to 20% OF THE POPULATION suffers from some kind of bread intolerance.

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With 95% OF THEM SUFFERING FROM NCGS (non-celiac gluten sensitivity) which is directly linked to conventional bread.

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All doughs consist of FERMENTABLE SUGARS (fodmaps) which, if not fermented by microorganisms during bread fermentation, they are fermented by your gut microbiota. That brings symptoms like:

Ilustracija FATIGUE
FATIGUE
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BLOATING
Ilustracija SPIKES IN BLOOD SUGAR
SPIKES IN BLOOD SUGAR

And ultimately, IRRITABLE BOWEL SYNDROME.

GENERATING WASTE

Waste is a huge problem in the bread business. Conventional bread products in retail chains usually generate 10 – 20% of waste.

Sourdough, known for its longer shelf life, combined with our bake-from-frozen & freeze-and-thaw technologies, has allowed us to eliminate or significantly reduce waste in our partners' stores.

CONVENTIONAL BREAD
CONVENTIONAL BREAD
BOOGIE SOURDOUGH
BOOGIE SOURDOUGH
THE SOLUTION IS
Sourdough

Our mission is to bring better bread to as many people possible.

To do that, we had to solve common sourdough production challenges that the baking industry has been avoiding for so long:

CONSISTENCY, RELIABILITY & EFFICIENCY OF PRODUCTION

We solved these problems through the development of proprietary precision fermentation technology which enables us to SCALE SOURDOUGH PRODUCTION, which has not been possible until now.