Following the latest trend in Europe and after several years of work and research, in 2015 we developed a new and innovative variety of rustic handmade breads, made with ancient techniques of European origin.

Through the use of sourdoughs, triple fermentation and high levels of hydration (approx. 80/85%), we managed to obtain natural products - without additives or preservatives -, of thin and crunchy crust, and of rustic and artisan appearance, with a honeycomb crumb, fresh and moist ...

This is how Levain Edition of Sapore di Pane was born. It is our pride, and it is our future...

Meet our different formats of rustic breads, which adapt to different uses and needs:

  • Wholemeal and / or multicereal rustic bar,
  • Half wholemeall and / or multicereal rustic bar
  • Medium and large peasant bread
  • Ciabatta 
  • Ciabatta rhombus
  • Crystal Hamburger Bread
  • Traditional wholemeal and / or seeded half bar
  • Traditional wholemeal mini bar