For the breads of bakery Carl Siegert, their own sourdough culture is used and a long pre-fermentation. After the bread is baked, it is immediately frozen at -35°C. Bakery Carl Siegert advocates sustainable business practices and therefore uses only organic ingredients that can be traced back to their origin. The organic grain, for example, comes from the Flevopolder, the Kollenberger Spelt from the Puth castle farm in Limburg. Waallander bread is a real highlight of Bakery Carl Siegert. This square Waallander bread is organic and baked in a traditional bread tin.
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