Our Craft
1.
Organic Grains
From the warm sun of Sicily, its nutrient-rich soil, and lack of humidity, emerge the ancient grains destined for our production.
We follow the process from planting to harvest, thanks to our partner farmers whom we visit several times a year, farmers who are our partners and friends in the Maison Legrand project.
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2.
Our Sourdough
Every day, the magic repeats itself.
Our sourdough is the memory of Maison Legrand, inherited from our ancestors, which we renew every day to continue our story.
3.
Let Time Take
its Time
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24 hours. That’s the time needed to bring the Legrand bread to life. The dough ferments in the open air, near the oven, resting in wicker baskets covered with linen cloths. This process allows the sourdough to pre-digest the gluten and naturally occurring sugars. Thanks to our expertise, our bread is highly digestible and has a low glycemic index.
