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Pain Paillasse is considered a specialty from our bakery. We managed to be awarded with the regional patent for the recipe. The basic ingredients are wheat, malt, water, salt and lots and lots of rest! The dough has to sit for one entire day! Our skill, the rest period and our love for detail allow us to produce a genuine Paillasse. See for yourself! Pain Paillasse is offered in the varieties white and rustick.

Bacher Holzofenbrot is produced in a traditional manner. The following picture series shows the production of our Holzofen specialty!

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Bread is traditionally baked in our Holzofen (wood-oven)

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The oven is being filled with wood

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The wood is being burned

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Glow produces and maintains the heat that is needed to bake the bread

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While the oven rests, the dough is being processed

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Loafs are being formed, stamped and sprinkled

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The oven is being loaded with the loafs of bread one by one

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The bread is baked in the oven

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Our Bacher Holzofenbrot

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