We selected the strains of wheat leaven bacteria long and carefully. They have not disappointed us since 2015. We have selected the best cultures that remain our secret. Leaven removal before production takes a minimum of 20 hours. Then we carefully mix the dough, shape individual pieces, slowly ferment, bake, cool and pack fresh Galicia Natural Sourdough Crispbread - all using artisan technology.
That is why our products are so fragile and tasty - simply "artisanal".