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Our principles
Artisan breads made with natural sourdough and stone-ground wholemeal wheat, spelt and rye flours.
Nutritious bread with natural sourdough and stone-ground organic wheat.
The wheat-bread chain encompasses the farmer, the miller and the artisan baker.
Raising consumer awareness of the quality of artisan bread.
Informing consumers about the wheat-bread chain is crucial to the future and quality of our food. Customers have the right to make an informed choice about the nutritional value of the bread they eat.
First and foremost, bread must be nourishing, made from a variety of whole grains, with no need for additives.
That’s why, at Govart Bakery in Alsemberg, we only opt for stone-ground, organic wholemeal flours.
This choice of quality flours, coupled with long natural sourdough fermentation, guarantees a food with high nutritional value, low in gluten and easy to digest.
We use only natural sourdough to make our artisan breads.
This ancestral method improves gluten digestibility and enhances the bread’s nutritional benefits.
1. Wheat and where it comes from. The wheat-bread chain is often misunderstood by consumers. At Govart Bakery, we’ve chosen to be transparent about our flours, which come from a traditional organic mill in France.
2. Our nutritious breads are all the result of a long natural sourdough fermentation with organic flour, free of additives and preservatives, and stone-ground. We don’t add any yeast; at Govart Bakery, it’s the sourdough that does it all!
To ensure the quality of our grains,
This traditional mill grinds grain on a stone grindstone.
This method uses two large circular stones to crush the wheat grains.
This technique preserves the nutrients and aromas of the kernels.
A naturally leavened bread made with spelt, rye and wheat wholemeal flour.
The longer the wheat husk is preserved, the more complete the flour. In fact, it is in this envelope that the micro-nutrients essential to our microbiota are concentrated.
The whiter the flour, the fewer nutrients it contains. Conversely, the more wholemeal flour you use, the more nutrients you’ll get in your diet.
It’s as simple as that. Eating wholemeal bread made from stone-ground organic flour, combined with sourdough, will significantly improve your intestinal well-being.
Information sources : “Sauvons le pain” de Christian Rémésy, Nutritionist and former research director at Inrae.