We are really happy with the results we have achieved with our work: being able to offer quality products gluten-free, lactose-free and above all without mix (focaccia, pizza, different types, but also croissants, puff pastry, pain au chocolat, etc.) is the result of a continuous and tireless research and development of new products, new recipes and new ingredients.
A job that practically never ends, because ideas, recipes, tests, the desire to improve what we have created and to achieve new goals, they are a inexhaustible source of enthusiasm and passion for what we do, every day.
Developing a repertoire of original recipes and unpublished , which is not based on ready-made gluten-free flour mixtures, is not obviously a walk .
Finding the right ingredients, balancing them, combining them with others in an attempt to obtain top quality results is a path full of obstacles. But also tremendously "exciting" !!
Seeing a dough growing during leavening and baking, and turning into a fragrant loaf of bread, makes you forget in one fell swoop the hundreds (thousands?) Of previous tests that ended badly, and the feeling of having created a gluten-free product, unique and starting from scratch is priceless.
Not only: avoiding the use of premixed gluten-free and instead creating tailor-made, balanced and calibrated recipes, opens up a series of practically infinite possibilities for customization: knowing the recipe , it's "enough" - in quotes because it's more complex than that! - change a few ingredients in the same recipe to obtain a completely different product. Something practically impossible using premixed mixes gluten-free, where even a small modification to the recipe suggested by the manufacturer is equivalent to compromising the final result.
So, how should a gluten-free artisan product be in our opinion?
It's simple: it must be handmade , it must be unique (in the conception, preparation and composition ) and must be the fruit of the originality, creativity and experience of the person who created it .
For example, some types of bread of Schär if they were prepared by the hands of master bakers, rather than by highly specialized machines, they could even be sold as artisanal, as unique and originals.
But the feeling is that lately, especially in the gluten-free world, we are abusing heavily of the adjective "artisanal", often playing on the fact that the product is available in limited quantities, or one of the stages of the preparation was done by hand (perhaps the packaging ..), or that the packaging is particularly evocative, for materials and shapes.
And what do you think?