One of the few bakeries that use sour dough in their masses. Of course, it is also noticeable in the price, but I pay for quality breads and rolls is that it costs me nothing! They have a variety of breads, and I will say I've had enough: they are all delicious! They offer truly artisan bread to customers, made by hand with organic spanish flour.
After a long fermentation process with yeast mother, and using traditional recipes, the bread is cooked in small batches. They don’t sell precooked bread or freeze their bread. Is Knead and baked every day at the own Bakery, in Madrid.
Their owners, Kay Hespen and José Suarez, are recovering the traditional bread making methods, where the secret is the “dough”. Long time before the industrial yeast took over the bread industry,
The bread was done differently. Which was mainly a matter of time, the fermentation has to take at least in 24 hours, and the use of yeast mother in the mix of flour, water and salt, leaving the mass at room temperature gives you the real taste.
LEÓN CORNER WITH INFANTE STREET
+34 913 196 742
It's still faster than you could draw it