Rosin Snails

About the Manufacturer

LE Brot produces everything on-site – visible in the glass boulangerie in the heart of Neukölln. Only high-quality raw materials are used, processed according to the highest standards to ensure consistently high product quality.

French flour is used, which contains fewer proteins than other types of flour, making it lighter and generally more digestible. Through long fermentation processes and artisanal processing techniques, the gluten in LE Brot products is less concentrated and more easily absorbed by the body. Any additives such as enzymes, additional gluten, leavening agents, or acids – as used in industrial bread production – are consistently avoided.

The production process begins with a "mother culture" that ferments naturally for up to three days. This sourdough starter is maintained in both solid and liquid form. All breads are based on one of these sourdoughs. For dough preparation, flour and water are added and fermented for another four hours. The dough then rests overnight for another 12 to 24 hours before being shaped, allowed to rest again, and finally baked. Fermentation gives the bread its characteristic taste, color, and crust.

Producer

Le Brot B3 GmbH

Im Marienpark 31, 12107 Ber