How we bake

We bake with natural ingredients
because it simply tastes better.

Our cakes are baked using only wholemeal flour made from spelt, which we source locally from Bollmann. We sweeten the dough with honey, fruit juices, maple syrup, beet syrup, or whole cane sugar, and we grind the grain just before processing. We also roast the nuts for our nut cake ourselves—only then are they grated or chopped.

We grind the whole grain very finely

How is it that our whole grain cake has such a delicate flavor? Shortly before processing, we grind the flour ourselves in our in-house ZENTROFAN whole grain mill. Unlike conventional mills, the grain is not ground or crushed, but rather propelled by air against a natural basalt lava millstone, where it is slowly ground down. The resulting flour dust is continuously filtered out of the air stream and collected as flour.