Because we believe that we are often made to swallow just anything, because we believe that French and European standards in terms of traceability are not precise enough, we stand up against opacity and general abuses. We are committed to absolute transparency on the origin of the products we work with, so that from Nature to your plate we preserve the naturality of what you eat. We take the same care in preparing your orders as in selecting the producers and suppliers with whom we work. We favor respect for the environment, permaculture, terroirs, short circuits and the promotion of agriculture on a human and viable scale.

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It is in this spirit that we produce pizza dough with natural leaven, an ally for your digestion and your well-being: during the fermentation of the leaven, certain lactic acid bacterias produce an enzyme (protease) which allows better digestibility and tolerance to gluten.

Working with natural sourdough also releases good nutrients: it activates enzymes (phytases) that break down bad acids into B vitamins and phosphorus. This degradation also allows the release of minerals (Zinc, Copper, Cobalt, Manganese, Calcium and Iron) which will thus be able to access our body and be assimilated! Finally, the bacteria that feed on starch reduce the glycemic index of the dough and make its assimilation easier. The amount of carbohydrate being reduced, the body will have little or no need to store them in fat, hence a lower glycemic index.

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So… ready to treat yourself?