Elias Boulanger
We are producers of breads and bread doughs, with our own grain crops; our wheat is planted in Anoia, La Segarra and Monegros. With our wheat, we make flours (only WHOLE GRAIN!) with stone mill (Molí is in France). We make breads ONLY with long-growing Sourdough (96 hours), and with FULL GRA flour (all our breads). The result is very tasty and aromatic breads, which act as a prebiotic in the intestinal biota, are suitable for consumers with various pathologies (diabetes, intestinal dysbiosis (false celiac disease), skin pathologies, etc.
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Other products
- Classic sourdough bread with very long fermentation (72 hours)
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Direct sale
- Own store
- Own online store
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Short circuit sales
