The success of BW Bakery, belongs to David and his team of artisan bakers, pastry chefs and kitchen chefs. With one mission: to provide consistent, high quality products to our customers.
The natural liquid leaven, present in all of our breads and viennoiseries recipes, is produced with the help of the Fermentolevain, a revolutionary machine designed by David and Jonathan . Our bakers take meticulous care of the liquid leaven, to keep a constant and perfect fermentation, which is necessary to produce high quality bread.
When the dough is ready, a slow kneading and long fermentation process begins. After at least 12 hours of proofing, the baker can start baking the bread.