Première fournée de weston

An Artisan process

Première Fournée breads contain, depending on the variety, a traditional leavening agent such as yeast or a piece of fermented dough. The crumb of each of our breads is less compact and more porous than machine-made bread, with a texture more like that of crusty breads, making them more enjoyable to savour. The dough pieces (or balls of dough) are placed in traditional baskets and allowed time to rise, giving the bread a rich flavour that doesn’t just taste of flour, but of the flavours of all the ingredients.(Picture for reference only.)