02/06/2026
Many guests who usually avoid gluten tell us they eat our sourdough every morning and feel nothing but good.
That’s because real sourdough takes days. A live culture, slow fermentation, nothing else. That process naturally breaks down gluten and phytic acid, making it easier to digest, better preserved, and genuinely kinder to your gut than anything made in a factory in three hours.
Every morning, Paqui makes it by hand. The same way it has always been made.
When did you last eat bread that was actually good for you?