Gorilla Bakery is a small bakery where all products are handmade in a visible manufacturing process. We produce sourdough breads, Roman pizza and French Viennoiserie (croissants, etc.) and patisserie (cakes, tartes, etc.) For this we use only organic flours from small mills in Germany and Italy.
“We believe that good quality is a combination of good craftsmanship and good ingredients.”
That is why it was so important for us to make the production visible. Not only for our customers, but also for our employees.
People have been eating grains in various forms for thousands of years. It is the fermentation process that makes the grain – or the flour – really digestible and makes the nutrients more accessible to our bodies. That’s why we give our breads a long time to “rise” – that is, to ferment – making it more digestible and tastier.
Customers often tell us that they can’t actually tolerate gluten, but that they really enjoy our breads and can eat them without any complaints. This may be due to the fact that we do not use any additives. People often have more of a problem with the enzymes that are added to many flours for industrial production to stabilize them than with gluten itself.
In any case, the longer fermentation time allows more flavor to develop from the flour.
Come and try it for yourself!