the île de païn blog
a community of authentic artisans and enthusiasts

Markus’ Great Grandfather & Grandmother with children and baker circa 1920

Bread 101.1 | Time & Tradition

The doughs for île de païn loaves are mixed gently and fermented slowly, with patience and respect.  We call on many decades of experience using the ancient sourdough method to create our breads.  Time & Tradition Stone-milled natural wheat or rye (and occasionally other grains) are sifted and mixed with twice-filtered water and desert salt. Whole, […]