Weight: 400
Dense, nutty and chewy. Toasted walnuts peek through every slice. Honeyed crumb stays moist after freezing. Thawed crust stays crusty.
Baked in Thessaloniki using a 70-year-old sourdough starter. Stone-milled flour and walnuts folded by hand, then flash-frozen at peak freshness. A small batch process — only 200 loaves a week.
Toast from frozen until edges darken. Slather with salted butter or soft cheese. Serve alongside soup or salad. Pair with balsamic and olive oil for dipping. Warm and tear — no knife needed.
HKD59/400g
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