- To make the best gluten-free bread, Schär master bakers use only select raw materials. The main ingredients such as rice, corn or buckwheat come from strictly controlled crops. In this way we monitor the whole production process, from the field to your table...
- Schär Master Bakers have the very highest level of expertise in their craft. No preservatives or artificial additives are used in the bread, made with carefully selected high quality ingredients. This not only shows in the bread, but also in our health. From the beginning, Schär master bakers have created the best and natural gluten free bread. For decades we at Schär have baked fresh bread daily, in the form of small buns, sliced loaves, baguettes or flat bread.
The variety of premium cereals used such as sorghum, a traditional African grain, or quinoa, used by the Mayas, make this product even more varied and tasty. All the goodness of the best bread without gluten.
- Time is essential when making good bread.The dough must be left for sufficient time so its aroma and elasticity can fully develop.
For this reason, we at Schär maintain the tenets of tradition and work with sourdough. Not only does it stay fresh longer after baking, it enriches the bread with enzymes and vitamins and makes the use of preservatives unnecessary.
We at Schär are in the know: bread is much more than a staple. For some it is a must to start the day. It accompanies our meals and rescues us from those hunger pangs...and what would a picnic be without bread? It's a given that the quality of bread has a huge impact on the quality of our life.