Like all good bakers, Granier has a way of making bread which respects traditional processes and long fermentation times. The secret to the quality of our bread lies in the selection of raw materials and the fermentation of the dough, respecting the times needed for the bread to gain the right texture, taste and aroma and to ensure that it keeps well after baking.
Respect for traditional bread-making is of utmost importance in our central kitchen. That’s where the unique artisan recipes with the best ingredients begin and where our bakers make the mixture and knead the dough that characterizes each type of bread.
Once the dough has been worked, it is deep-frozen raw to keep its the properties of its flavor and aroma intact and so it can be delivered to bakeries, where the bakers ferment the different types of dough for 12 hours and bake it in refractory ovens that provide even heat. Our process is totally unlike that used for pre-baked frozen bread.
Nor do we limit ourselves to simply baking frozen loaves at the point of sale like some places do.