Triticum just for bread lovers

Triticum was founded from knowledge of the sector and after years of training and experimentation with the latest bread-making techniques. It follows a very specific model, one focused on quality and professionalism. It is an artisan model, a model that respects the time, ingredients and technique and that aspires to perfection through humility, seriousness and professionalism.

Triticum is a young company, but more importantly it is a passionate company. We always want to move forward and make things better. To us, any project is a new challenge, and we undertake it with the same enthusiasm as on the very first day.

Life is full of art, and art is life itself. At Triticum we apply this and always seek the more artistic side of making bread and experiencing our business project. We try to surround ourselves with beauty, creativity and artists, to see things through the prism of art, which confers grandeur and beauty.

Each loaf of bread is a unique piece, a tiny work of art, the outcome of the experience, sensibility and creativity that permeate our spirit as bread-makers.

Organoleptic properties are the physical characteristics of any material which we can perceive with our senses, including taste, texture, smell and colour. They are used to evaluate materials without using scientific instruments and to determine whether they are optimal for their purpose.

We have to educate our perception, to know what we are looking for when we decide to taste one or several kinds of bread. For this reason, at Triticum we always defend tasting at the table, and we view the sommelier as the best person to guide diners in their tasting. The sommelier is someone who will provide the clues to embarking on the pleasure of sampling a product as rich in sensations as bread, and thus being able to enjoy it in all its aspects.

All Triticum breads follow a highly elaborate manufacturing process with large amounts of ecological flour, stone-ground flour and natural rising. The breads are given a long time to rise (48 hours) while resting on linen fabric. They are baked in a deck oven to yield a better bloom and a spectacular base. Their reddish bubbles contrast with their alveolate crumb, and their crispiness exceeds all expectations.

return_to_top
© 2024 Buonissimo Ltd.
Powered by Kinetic .