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Micro Bakery

An Italian superstition says that for a successful business, which means in my case, so that the bread always turns out well, you should hide a used horseshoe, you should write an 8 and a 9 (Otto e Nove) on it with your finger.

For example, if you set up a forno (bakery), this custom should support these shooters and their success. Usually a used horseshoe was built in the wood stove above the dome under the cement and old bricks. An 8 and a 9 were then written on the cement and the furnace was completed. Not much of it could be seen from the outside, but the force of custom settled over the bakery.

I made this old custom my motto and that's how Otto e Nove Micro Bakery came into being. A small manufacture in Kollbrunn near Winterthur that values high quality products and the power of nature.

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Well-tried manufacturing method, best Quality and exclusively vegetable Ingredients.

100% sourdough / 100% local grain / 100% vegetable

Gentle fermentation combined with a long dough run of up to 48 hours result our sourdough bread

Ingredients: semi-white flour , Rye bread Water, Sourdough , salt.

Nutritional values Per 100 g :

1110kj

264kj

44.6g carbohydrates

4.6g fat

9.2g protein

1.6g salt

Pane di campagna

CHF7.80

Quantity

Kiosk Kollbrunn, Panettone & Sauerteigbrote (in den Öffnungszeiten)

Rampenverkauf Illnau, Panettone & Sauerteigbrote (jeden 2. und letzten Samstag im Monat)

Obertor Markt Winterthur, Panettone & Sauerteigbrote. (jeden 2. und letzten Samstag im Monat von März bis mit Nov.)

Markt Uster, nur Panettone.(jeden Freitag)

Restaurant Green inn Bubikon, Panettone & Sauerteigbrote. (in den Öffnungszeiten von März bis mitte Dez.)

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Micro Bakery

Micro Bakery

Pane di campagna

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