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Govart Bakery,
Artisan bakery with natural sourdough and stone-ground organic flour.
Nutritious, healthy breads!
Natural sourdough breads.
100% stone-ground organic spelt, rye and wheat flours. Our natural sourdough breads are made without any additives or preservatives. They are slow-growing, with a long fermentation time of over 15 hours.
Organic flour, a touch of Guérande salt, artisan sourdough and water. That’s all there is to it.
All our natural sourdough breads are made from stone-ground organic flour, with no additives, improvers or preservatives. Treat yourself !
Pure organic flours
Stone-ground, additive-free, preservative-free organic flour is the basis for nutritious, tasty bread.
Organic sourdough
Our sourdoughs are made with stone-ground organic spelt flour. Our natural sourdough breads have a soft taste in the mouth.
Pure butter sourdough brioches
All our natural sourdough brioches are made with pure butter and stone-ground organic flour. The whole milk and butter come from Laiterie des Ardennes.
Eco-Responsible
To avoid food waste, we work to order. Ultra fresh daily, our natural sourdough breads and brioches keep for 3 to 4 days and can be frozen.
All homemade
We actually produce everything we sell. Everything, really everything, is handcrafted in our workshop in Alsemberg.
Quality raw ingredients
Our stone-ground organic flour is nutritious. Coupled with natural sourdough, our bread is nutritious and really good for your health.
A bread with high nutritional value.
The lactic acid bacteria and wild yeasts in our sourdough bread predigest gluten. And our stone-ground spelt flour is rich in essential vitamins and nutrients.
Our sourdough bread.
- Nutritious : Good bacteria for your body.
- Digestible : Better digestion thanks to sourdough and our pure spelt flour
- Texture : A taste and texture unmatched by other bread-making methods.
Sourdough fermentation.
- Mineral bioavailability for your microbiota.
- Higher gluten tolerance.
- Improved glycemic index.
« Depending on its quality, bread can make a positive or negative contribution to health management.»
Christian Rémésy
Nutrionist, Author of “Sauvons le pain”
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