Our breads are made without any additives or preservatives. All the bread in our range is kneaded with natural sourdough (natural fermentation) without yeast.
The fermentation process is therefore longer, allowing the flavors to develop more fully.
The fact that our breads are yeast-free contributes to better digestion. We use premium flours from an organic French mill.
Francis, established since 2003 in Charette, Isère (38), sows, cultivates, and harvests organic grains. Our miller then grinds the 100% French origin wheat (most often cultivated in Burgundy), and he uses no enhancers, additives, or preservatives.
At Hat’s, we understand that the quality of the ingredients used is crucial to create bread that is both nutritious and delicious.
STONE-GROUND FLOUR
Flour that is stone-ground is darker and more aromatic than regular wheat flour. The milling process is gentler and slower, preserving flavor precursors. The wheat kernel is less refined, making it richer in nutrients. It is more aromatic, flavorful, and of higher quality.
LA CRAQUANTE
La Craquante is made from a blend of two wheats, one contributing to the pearly yellow color of the crumb, and the other to the crispiness of the crust.
Its crumb is soft, airy, and its crust is thin and very crispy. It combines durum wheat and soft wheat.
L’ITALIEN
L’Italien is made from a mixture of two wheat flours (soft wheat flour and durum wheat semolina), kneaded with olive oil and coated with sesame seeds.
Its crumb is dense, soft, and highly aromatic. It contains both durum wheat and soft wheat.
LE SEVAN
Sevan is made with T80 organic wheat flour, stone-ground, and natural organic sourdough, without yeast. The taste and aroma of sourdough are prominent.
This bread can be stored.
LE SEVAN AUX OLIVES
Bread with black olives is made from T80 wheat flour, stone-ground, and natural sourdough, enriched with whole black olives, featuring high hydration (its crumb is very moist). Its crust is thin and crispy.
This bread can be stored.
LE VITALITE
Bread made from organic T80 wheat flour, stone-ground, and natural sourdough, filled with soft and crunchy fruits, and has a high hydration level. Its crumb is very moist, and the crust is crispy. This bread is both indulgent and can be stored.
LE CEREALES
Made from organic T80 wheat flour, stone-ground, and organic sourdough with cereals and seeds. It has a thin and crispy crust, a very hydrated crumb, dark brown in color, and is highly aromatic and flavorful.
This bread can be stored.
LE SORTMEL
Le Sortmel contains several types of flour: rye, whole wheat, black malt, and roasted, toasted, and torrefied seeds. This malt-flavored bread has a dark, very soft crumb due to its high hydration.
LE COMPLET with organic whole wheat
Made from organic whole wheat (T150) flour and organic sourdough, which is less refined and more nutritious. This fiber-rich bread supports digestion with a high hydration level. It can be stored.
LE RUSTIK
The Rustik is a mixture of two wheat flours, like those used for La Craquante. They are kneaded with natural organic sourdough. The pearly crumb is very porous, and the crust is thin and crispy. It’s a bread with a long fermentation process.
LA TOURTE DE SEIGLE
Bread made from pure T170 rye flour, stone-ground, and natural organic honey sourdough, low in fat. It’s a high-fiber bread with a dense crumb, low in gluten, and a high hydration level. It’s also a bread with a long fermentation process.
LE GOURMAND
Based on Italian bread to which savory or sweet toppings are added. It can be enjoyed at any time and adds value to the customer’s selection.
LE FARINE DE RIZ AUX GRAINES
This is a good substitute for wheat-based bread for individuals with gluten intolerance. Its crumb is moist, dense, and it has a pleasant characteristic flavor suitable for any time of the day.
LE SARRASIN
This is the famous “buckwheat” bread, gluten-free and beneficial for those with gluten intolerance. It’s a long-lasting bread.
LE PETIT EPEAUTRE
This is a tender ancient grain, rich in minerals with a low gluten content. People with gluten intolerance find it easier to digest. It has a long shelf life due to a robust crust and a delicious spicy flavor. It’s a typical Provencal grain.
LA FOCACCIA
This is an Italian specialty from the Genoa region, a bread made with two types of wheat and drizzled with olive oil. It can be made plain or with additional toppings for extra indulgence.
Advantages
of Hat’s
100% French flours
From organic farming
Stone-ground
Kneaded with natural sourdough
Extended fermentation and high hydration
