Our unique process

At Pandriks, we believe in two axes: the quality axis and the cost axis. In our state-of-the-art bakery we have a fully automized production process. This enables us to guarantee large scale production without the need of much manpower. In order to optimize internal logistics and thus increase sustainability, we built a fully automatic cold store, with 13,000 to 14,000 pallet spaces and no human intervention. For us, technology is a real opportunity to keep our cost prices low.

In this way, the production process of the past is used, but with contemporary techniques. This results in a unique concept for pure and honest bread of the highest quality, with 100% natural ingredients, without any artificial additives and baked on a stone oven floor.

Curious how? Read below.

Prepared with 100% natural sourdough

The preparation of tasty, fresh artisanal sourdough bread requires three ingredients: flour, water and salt. At Pandriks, we add two very special ingredients: time and rest. Because making good bread takes time and requires a lot of craftsmanship.

100% natural ingredients

From the pre dough to the main dough with just the addition of 100% natural (organic) ingredients. We do not use any artificial additives. All our products are made with a sourdough starter. The sourdough rises and develops for 24 hours, this results in aerated, specky crumb structure and a great depth of flavour.

Traditionally baked in stone oven

After 24 hours of rest, the products go into the nearly 50-meter stone oven to get their specific character. Stonebaked to lock the moisture and for a characteristic thin crispy crust. We carefully take into account the humidity and temperature in the bakery in order to create an autonomous shine of the crust as well.

Give nature
time to do its job

As we like to say: Time is flavour. Good quality food takes time. Our unique process takes no less than 30 hours from beginning to end.

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