Panificio La Madre
Marche - Monteciccardo (PU)
owned by Jacopo Bissacco
The bakery "Mother" is an organic bakery artisan where most of the processing is done by hand and the bread is baked in a wood.
The mother is a wood-burning bakery working exclusively with organic raw materials.
The oven gets its name from the sourdough, the yeast that was used in the past before the entry on the market of chemical-industrial yeasts.
Born into a family tradition, the team of "Mother" has grown and now has six employees, five of which have an age between 23 and 28 years.
The company was founded by Aaron Bissacco in collaboration with Mattia and Jacopo and Stefano Bissacco Pirazzoli. We are located in Villa Betti of Monteciccardo (PU).
We produce bread, pizza, crackers, breadsticks, biscuits and sweets made with various kamut flour, barley, wheat, rye, etc.).
One of the main features of "Mother" is the use of wood-burning oven, which returns to the baker all the dignity of a profession that, to hold output rates imposed by the market, was disappearing in favor of the use of machinery and industrial furnaces.
The oven is made of refractory stone bricks perfect for baking bread and the like as it absorbs heat and releases it slowly, steadily.
To bring the temperature in the oven it is necessary to light a fire directly into the firing chamber and feed it until the stones do not take the white color on; This operation takes about two hours and a hundred kilos of firewood.
Subsequently, the oven must be cleaned from the embers that will be sifted to make excellent charcoal. The wood used for combustion is the same as using the charcoal burners of our hinterland, ie beech and hornbeam.
The oven is not yet ready for baking bread: they will have to spend at least two hours so that the stones continue to absorb the heat produced before starting to drop.
The use of the oven makes the process certainly more long and tiring, but the pleasure you feel and the smell that emanates from this artificial cave that seems to have no time, it is far superior to fatigue.
Even the use of sourdough is in line with the slow pace of our bakery.
About two years ago, ie shortly before the opening of the activity, we prepared our mother's pasta, with this we baked the first bread.
After two years she is still that drives up the oven bread "mother".
In addition to the wood oven we also have a line of products cooked with gas oven and rotary kiln.
We are inspired by tradition and try to pass it, we work according to the organic philosophy because we are convinced that the future of the food business should go towards the respect for nature as well as consumers.
Our mission is to produce food while respecting natural processes and the environment. Create a food philosophy through a culture of ethics, without compromising the taste ...
VIDEO: The Mother - organic bakery - VIDEO
Resources to download
Eventhia AwardsSupplier of FC registered in Eventhia.com
Organic certification, environmental, origin, etc.
Certifications from other organizations and Network participations
Panificio La Madre self-certifies the above informations. Eventhia at the time had not yet verified the veracity of the information published in this section.
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