Our mission

We exist to advance
regenerative agriculture

We do it through our sourdough bread, our handmade pastries and our single origin coffee. This page explains what it means, who we work with and how far we have come.

What is regenerative agriculture?

It is a way of farming that leaves the soil better than it found it: less tillage, cover crops, rotations and zero synthetic pesticides and fertilisers. The result is soil with more life, more biodiversity and more capacity to retain water and carbon. Soil stores more carbon than the atmosphere and all vegetation combined. Caring for it is one of the most powerful climate tools we have.

More nutrients

Food has lost nutrients. Studies from the United States and the United Kingdom comparing today's crops with those of 50 or 70 years ago measure drops in iron, calcium and vitamin C in fruit, vegetables and grains. The causes: varieties selected only for yield and ever poorer soils. Early studies on regenerative crops point in the opposite direction: more minerals, more vitamins and more phytochemicals. Eating well also starts in the soil.

Organic and regenerative

They are two sides of the same work. The organic certificate is the verified rule: zero synthetic pesticides and fertilisers, rotations and care for soil fertility, audited every year. Regenerative is the result we are after: more organic matter, more life and more carbon in the soil. We look for farmers who work on both levels.

Why bread?

Wheat covers more land than any other crop on the planet. That makes a bakery an enormous lever: every loaf decides how square metres of field are farmed. With the flour we buy each year, more than 50 hectares are farmed without synthetic pesticides or fertilisers, leaving the soil better than they found it.

Our producers

The flour

All organic and stone-milled, from a French family mill that has worked organically for decades and buys its wheat from farmer cooperatives at stable prices, agreed by contract.

The einkorn

Josep Mestre grows it for us. It is an ancient, low-yield grain that we turn into our wholegrain einkorn bread. Varieties like this do not survive in the industrial market. They survive because someone grows them, bakes them and eats them.

The milk

La Selvatana, an organic family farm in Campllong, Girona.

The eggs

Ous Empordà, organic eggs from a family business in Sant Llorenç de la Muga, in the Empordà.

The fruit and vegetables

Verdures i Fruits Molins, fourth-generation farmers from Molins de Rei, with a stall in the Mercat de la Concepció. And Viriditas, a market garden in the Montseny that farms with regenerative methods and traditional seeds.

The chocolate

Puchero, a small workshop in Hornillos de Eresma, Valladolid. Paloma and Marco make bean to bar chocolate the same way they roast their specialty coffee: single origin cacao from small producers who grow and dry it at origin.

What we have not achieved yet

Today our main ingredients (flour, seeds, milk, eggs, fruit and vegetables) are organic. The next step is for more and more of them to be regenerative and measurable, starting with the grain. We will update this page every year with our progress.

What your purchase does

Every loaf, every croissant and every coffee pays a fair, stable price to producers who care for the land. Our goal is to help regenerative agriculture gain ground every year and to drive a new way of growing food.
Try it
Order for tomorrow or visit us in Gràcia, Sant Antoni or Passeig de Sant Joan.
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