For generations our ‘raison d’etre’ has been to bake extraordinary bread. Traditions exist to preserve tried and tested cultures and values whist ensuring that we can pass them on for posterity.
Quality and simplicity are the benchmarks for our whole production process: we go beyond what is considered the norm.
Our locally sourced grain comes from controlled contract partners, is initially pre-cleaned and then washed but not dried, in order to wet grind it as gently as possible, thereby protecting and preserving all the precious components within.
One of the secrets of the special PEMA flavour is our exclusive use of natural sourdough. We need a full 72 hours to prepare our sourdough and then bake our bread for about twice as long as normal at a low temperature. By doing this PEMA bread doesn’t just taste amazing but is more nutritious and stays fresher for longer. Special packaging and pasteurisation ensure that our bread can be enjoyed for longer.
Time, patience and the careful way we handle our raw rye grain coupled with the water we use from our region are the components that collectively contribute to the art of baking our bread.
Just as there is a whole culture surrounding the brewing of beer in Germany, there is also a culture based upon the baking of bread.
The stipulations and controls for German beer are over five hundred years old: for bread, however, it is left to quality-conscious bakers such as PEMA to keep the standards up.