Composition of our natural sourdough breads.

In the space of a few decades, bread has become a low-nutrition food packed with additives. Yet all these improvers and preservatives, coupled with poor-quality flour, are making consumers sick. That’s why, at Govart Bakery, we make a point of being totally transparent about the composition of our natural sourdough breads.

A stone-ground organic flour.

High-quality flour is the basis of healthy, nutritious bread. Naturally, we chose stone-ground organic flours. All our flours are free from additives, improvers and preservatives.

The flours we’ve selected to make your natural sourdough breads come from the “Moulin Bourgeois” organic mill in France. Their organic mill grinds wheat on stone millstones. This ancestral technique preserves all the grain’s nutrients.

The mixes for our different breads are made by ourselves in our workshop, using raw ingredients that are also additive-free.

As a result, you get a bread that’s tasty, low in gluten and rich in vitamins and minerals.

Natural sourdough bread.

Our natural sourdough is now 2 years old. We make and feed it ourselves, using stone-ground organic flour. It has a very mild, slightly acidic taste.

Natural sourdough is a fermented mixture of flour and water. Thanks to the micro-organisms naturally present in the environment, natural sourdough is enriched with both wild yeast and lactic bacteria.

This microbial diversity gives the bread an incomparable aromatic richness and a longer shelf life.

Unlike commercial yeasts, which are composed of a single strain selected for its speed, the natural sourdough fermentation process takes longer.

All our breads are made with natural sourdough and stone-ground organic flour. They are guaranteed to contain no additives, preservatives or additives.

A very long fermentation process.

With us, bread takes time, lots of time. After maturing our sourdoughs for orders, we make the loaves and leave them to rest for over 15 hours.

This long fermentation allows the enzymes and wild yeasts present in the natural sourdough to pre-digest a large part of the gluten.

This long fermentation process, coupled with the natural sourdough, brings you real digestive comfort and a truly nutritious bread.

Against food waste.

At Govart Bakery in Alsemberg, we are resolutely against food waste.

So, to avoid unsold stock, all pre-orders must be placed via our website govart.be/en/boutique 48 hours in advance. The Govart.be website is operational 7/7.

Why 48 hours in advance?

To prepare the required quantity of natural sourdough

To give breads a long fermentation rest (more than 15h)

Natural sourdough breads are baked the morning of your visit.

Everything is made by hand in our alternative bakery in Alsemberg.