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The difference between an artisan and an industrial product is not a matter of marketing, but of method, time and ingredients. And it is so obvious that a single bite is enough to tell them apart.

Fresh from the oven, the artisan product carries an intense aroma of butter, vanilla and citrus. The industrial one smells fainter, or artificial.

36-hour leavening is not a romantic indulgence. It is science applied to flavour.

• Hours 0–12 (First dough): the natural yeasts begin fermenting the sugars, producing carbon dioxide (which creates volume) and lactic acid (which develops flavour). The gluten relaxes and becomes extensible. Rushing at this stage would mean a rubbery texture and a flat taste.
• Hours 12–24 (Second dough): we add organic Bavarian butter, fresh egg yolks and the finest ingredients. The starter keeps working, distributing the aromas evenly. The dough breathes, oxygenates and develops complexity.
• Hours 24–36 (Final proof): shaped in its paper mould, the dough slowly triples in volume, creating that characteristic large, irregular crumb. Natural enzymes pre-digest the gluten, making the product digestible even for those who usually struggle with leavened cakes.