We define ourselves as automated artisans. From the choice and use of the ingredients to the production processes, which are slow because they respect the rhythms of nature, we consider ourselves artisans and not industrialists.
We try to automate everything that man can make wrong, but we keep handcrafted everything that determines the intrinsic characteristics of the product. It is a choice, a philosophy.
For example, we take care of natural yeast sourdough by looking at it, tasting it, perceiving its aroma with the sense of smell and feeling the degree of maturation with the fingertips. Only when it is ready does the production cycle begin.
In the same way, we are interested in what type of flour to add to the first dough; not “how” the flour ends up in the mixer, a precision operation that, however, does not add value to the product.
It is the man who evaluates the consistency of the dough and the humidity of the air and who decides the moment of the two leavenings. Following the first leavening, in which the mother yeast is enriched with water and flour, many hours later, in which the dough rests respecting the times of nature, there is the second leavening, after the addition of the characterizing ingredients.
Man decides and then we rely on computers, robots and conveyor belts to guarantee the precision of all times in a complex production process that takes three days to be completed. This artisanal approach takes us to incredible heights. The best possible industry will be able to standardize a product to excellent levels, but only these handcrafted products achieve exceptionality.