Ciabatta
$9.50
This loaf is traditionally made using a Biga starter that is fermented overnight. It’s then enriched with NZ cold pressed rapeseed oil, shaped and stone baked to give a traditional open texture.
Quantity:
This loaf is traditionally made using a Biga starter that is fermented overnight. It’s then enriched with NZ cold pressed rapeseed oil, shaped and stone baked to give a traditional open texture.
This loaf is traditionally made using a Biga starter that is fermented overnight. It’s then enriched with NZ cold pressed rapeseed oil, shaped and stone baked to give a traditional open texture.
