About us

Our bakery focuses on producing specialty breads exclusively from long-fermented sourdough, handcrafted. We offer more innovative breads such as organic bread, or breads with different flavors, whole-wheat or seeded, that offer qualities and varieties different from the usual, in order to achieve a distinctive appearance compared to the competition.

The main motivation for deciding to launch the business in this way was the current concern of a large portion of the population regarding a healthy and balanced diet, as well as the ability to target a product to a more delicate and demanding market. Bread made with sourdough is better. The texture and flavor are superior to those of bread prepared with industrial yeast, and it is also much healthier for the body. The bacteria in sourdough help break down the flour, making it more digestible and nutritious.

Ultimately, the creation of this business aims to bring a touch of quality and innovation to traditional commerce, as the current increase in frozen bread sales in supermarkets has affected many artisan bakeries.

The qualifications for dedication within this sector come from my proven experience in this field. My name is Galiya Badykhan. I am a passionate and committed promoter of artisanal sourdough bread, with over 15 years of experience as a baker. I author and teach baking and breadmaking courses. I create high-quality original sourdough recipes. A food photographer, a culinary image professional, my photographs are sold worldwide, decorating many books and magazines. Aesthetic gastronomy is my specialty, and my motto is "Food must be beautiful to look at in order to convey its splendor and flavor through the image."

The art of breadmaking requires time, dedication, and practice. It's not just about following a recipe; you have to "understand" bread. Sourdough is a living thing; it's a challenge and requires love and affection. A good sourdough baker must be patient, kind, positive, and relaxed. Bread and pastries energize me, and from there, I give them life. I've trained in many courses, workshops, and webinars, and I've come to the conclusion that no matter how much or where you study, the important thing is to practice and practice... and only by staying with your sourdough, the dough in your hands, giving the best of yourself and your oven... do you understand the reality of the ingredients, you understand the truth, and then you get wonderful results.