Kapiti Bakehouse Ciabatta Fold with Garlic Butter
$10.50
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 and finished with fresh garlic, parsley and rosemary butter.
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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 and finished with fresh garlic, parsley and rosemary butter.
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 and finished with fresh garlic, parsley and rosemary butter.
