Sourdough: Elevating Breads, Pastries, and More

Sourdough, a centuries-old natural leavening agent created through the fermentation of flour and water, has made a remarkable comeback in recent years. Its slow fermentation process enhances the taste, texture, and nutrition of various baked goods, including bread, pastries, and more.

Bread: Sourdough bread is celebrated for its crispy crust, chewy interior, and tangy taste. Its slow fermentation breaks down gluten, making it easier to digest and more nutrient-absorbent. Our sourdough breads are made with no commercial yeast for this exact purpose, check out our loaves online here.

Pastries: Our Sourdough pastries, like Pain au Chocolat, Kouign Amann or our Pistachio Blackcurrant Danish, gain a unique depth of flavour and flakiness, with tangy undertones complementing its sweetness for a well-balanced bite. Try our Mixed Box of 6 Pastries.

Versatility: Beyond bread and pastries, sourdough can enhance pancakes, waffles, crackers, and even chocolate cakes, adding character and depth. We use the discard in our Sourdough Pancakes to close the loop and reduce waste within our concepts.

Among the well-known benefits of sourdough like enhanced flavour and improved digestibility, sourdough also has:

• High Nutritional Value: Sourdough can increase the bioavailability of nutrients, making it a more nutritious choice.
• Longer Shelf Life: The acidity of sourdough acts as a natural preservative, extending the shelf life of baked goods without the need for chemical additives.
• Probiotic Benefits: Sourdough's beneficial bacteria can contribute to a healthier gut.

All of our pastries are made with sourdough for a lighter, airier crumb and tastier bite. Order yours wholesale via LINE (@sarnies.wholesales) or online at bkkshop.sarnies.com to enjoy at home.