Traditional sourdough pistolette made with Pain d'Antan flour, honeycomb crumb and rustic crust

Front view of the traditional sourdough Pistolet from Pain d'Antan, sliced bread revealing an irregu

Traditional Pain d'Antan sourdough roll seen from above, with a natural crumb and scoring

Traditional sliced sourdough bread from Pain d'Antan, with a well-aerated crumb and irregular struct

Close-up of the thin crust and honeycomb crumb of the traditional sourdough Pistolet from Pain d'Ant

Traditional sourdough roll, baked on stone

Made without yeast and slowly fermented with natural sourdough, this roll develops a thin crust thanks to being baked on stone. A light, airy crumb and a slight acidity on the palate reveal the authenticity of our artisan bakers.

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This Pistolet is made without yeast, using only natural sourdough. Our artisans allow it to ferment slowly before baking it directly on a hot stone, revealing a thin crust and a soft crumb with complex aromas.

Ingredients: water, salt, yeast, starch, wheat flour, malted wheat flour, rapeseed oil, enzymes, ascorbic acid (E300), wheat malt, wheat gluten.

Energy: 819 kJ / 196 kcal
Fat: 0.4 g (of which saturated fatty acids: 0.1 g)
Carbohydrates: 39.7 g (of which sugars: 1.1 g)
Protein: 7 g
Fibre: 0.4 g
Salt: 0 g

Store at 0°C

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