Alpine Breads have an amazing range and have expanded! Introducing Alpine Breads Dark Rye & Grain and Spelt Rolls
A beautiful dark rye and grain bread, suitable for every day enjoyment and any occasion! Alpine Breads has four generations of baking history dating back to the 1930’s. These were the days when Grandad (Richard Bertalli (Dick)) had to split the wood to fire the scotch ovens to be able to bake his breads. These were also the days when there were no commercial yeasts available and Dick would have to make his sour dough cultures to be able to leaven his breads. Even today Alpine Breads still use these practices that have been passed down from generation to generation. This is a 36-hour fermentation process that gives ALPINE BREADS its unique flavour.
Rye flour is an ancient grain that dates back to 1500 BC and is used widely in France, Germany, Italy and Southern Europe. In more recent years it has spread all over the world due to its appealing flavour and easily digestible grain. Enjoy this as a sandwich or toasted with your favourite toppings.
The spelt rolls are ideal for any occasion! Spelt wheat (ancient grain) dates back to 1700 BC where it was an important staple to the diet in central Europe. In the late 1800’s baking wheat started to take over from spelt wheat.
It was not until the 20th Century that spelt was to be reintroduced and make a comeback.
Alpine Breads Range
Where can I Find more information about Alpine Breads and their range?