Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. This method gives sourdough its distinctive tangy flavour and chewy texture, as well as better inherent keeping qualities compared to bread made with baker’s yeast, thanks to the lactic acid produced by the lactobacilli.

Traditional Maltese bread was commonly baked using the sourdough or mother dough method. However, modern bakery techniques on the island have shifted towards newer production methods to achieve consistency and higher yields. As a result, finding good quality sourdough Maltese bread is becoming increasingly difficult, unless you make it yourself.

Our homemade sourdough bread is a labour of love, crafted with a natural sourdough starter that imparts a distinctive tangy flavour and chewy texture. Baked to perfection with a crisp, golden crust and a soft, airy interior, this artisanal bread is perfect for sandwiches, toast, or simply enjoyed with lashings of butter. The fermentation process not only enhances the taste but also improves the bread’s digestibility and nutritional value, making it a wholesome and delicious choice for any meal.