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Il Fornaio Light and airy sourdough bread baked with Italian Tipo 0 wheat flour and wheat sourdough. The dough is long-fermented and finally hand-shaped and baked at high heat in a stone oven to ensure the crumb retains moisture and fullness.
pe@foodpeople.dk
This meeting service is for interested buyers only!
We will send you a booking confirmation and the requested product samples before our meeting. Booking a meeting is, of course, obligation free.
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