The Barths have been baking bread in the small Moselle village of Niederfell since 1817. The use of a stone oven and their own grain mill for baking fresh grain breads fulfill the high demands placed on the breads and baked goods. These basics and many years of testing and gathering experience are reflected today in the production of artisan bread and the conscious preservation of traditional baking methods. Ecological - delicious - fresh! Two reasons have led us to bake controlled organic breads and rolls. Firstly, the progressive threat to the sustainability of our planet. Controlled organic farming means protecting increasingly threatened wildlife habitats and our increasingly endangered groundwater. The organic grain of our homeland is of excellent quality and contributes additionally to a good ecological balance without long and confusing transport routes. On the other hand, we want to bake a good bread: from the best ingredients and of the highest quality.
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