Key Features of a Signature Bread:

• Unique Recipe or Flavour: Include special ingredients, fermentation methods, or shapes.
• Represents the Brand: Acts like a calling card for what Peber bakery is known for.
• High Quality & Consistency: Usually perfected over time and consistently well-executed.
• Customer Favourite: The best-seller breads and customer favourite range are associated with “Peberlicious”
• We fully respect the different stages of all Peber’s Sourdough bread making that include : Day 1 > Autolyse, Fermentolyse, pointage, hand folding and shaping, with 12 hours fermentation over night with Day 2 > Baking

Other Peber breads include : 

1. The 900 gr White Deli and 800 gr equivalent in Tin
2. The 750 gr onion Loaf and 900 gr Walnuts and herbs , both made on the base of Pain de campagne
3. The 180gr Ciabatta Pixies and 450 gr Flute Baguette.
4. The large 1000 gr Pain de Montagne with Chestnuts and corn

Other Peber range include :

Julie’s Pastries : Viennoiserie laminated by hand daily  ( croissants nature and with almonds, Pain au Chocolat, Pain aux raisins, Cinnamon buns, Chocolatine Pralinée made with organic 100% chocolate starter and roasted hazelnuts as well as various other lines inspired with her daily intuition, kept in the range if validated by our customers palate and management quality control of course… 

THE PEBERLICIOUS RANGE :

1) Hearth Pumpernickel, 2) The German Rye in tin, 3) Pain Complet, 4} The Five cereals loaf, 5) The Parisien Granary, 6) Le Pain de Campagne.

-1-🥖 “Hearth Pumpernickel" 900 gr 

🪵 Story & Identity Slogan: “Old soul, bold taste”

A bold, hearty bread rooted in old-world tradition but reimagined by Peber with rich, smoky, and subtly sweet flavours. “Hearth” evokes warmth, heritage, and the dark, luxurious colour of true pumpernickel — slow-baked like it came from a wood-fired oven. The hearth was sacred and stood for home, family, and social order in old Grece. It represented domesticity—activities such as baking bread and preparing a meal. Thus, the ancient Greeks worshipped daily at their hearths; in this sense, every family had a shrine to Hestia. Pumpernickel utilizes whole grain rye flour and berries, meaning that it contains all three grain layers: bran, germ, and endosperm.

🌾 Key Ingredients:

• Base flours: 100% rye (coarse and medium grind) + small % of T150 wheat for structure. 
• Organic wheat bran added is the outer layer of the wheat kernel, packed with dietary fiber, essential nutrients, and antioxidants. It is a versatile ingredient perfect for enhancing the nutritional content of our  Pumpernickel
• Leavening: Sourdough starter with a Ph of 3.8.
• Liquids: Dark coffee instead of water adds depth. Organically grown, hand-picked and dried in the highlands of Papua New Guinea. Rich, buttery and smooth – an exceptional coffee.
• Inclusions: Figs, smoky molasse

🔥 Baking Technique:

• Slow-baked in a low oven for 90 minutes 
• Smoked natural addition is added

🌰 Texture & Flavour Profile:

• Colour: Almost black crumb with a dark mahogany crust
• Texture: Dense, moist, slightly sticky with a chewy bite
• Flavour: Deeply earthy, tangy from the fermentation, slightly sweet from molasses and slow baking

✍️ Signature Details:

• Scoring pattern: Stylized “H” for Hearth
• Slogan: “Old soul, bold taste” 

🍽️ Pairings & Serving Ideas:

• Cream cheese & smoked salmon
• Sharp cheddar & mustard
• Foie gras or pâté
• Toasted with butter and sea salt
• Great with dark beer or red wine

-2-🥖 “German Rye Dinkelbrot Tin " 900 gr 

Story & Identity Slogan: “Magic Happens”

Sourdough Rye bread combines the benefits of sourdough fermentation with the nutritional advantages of Rye flour and organic Spelt. Dinkelbrot is a traditional German bread made primarily from Dinkel, the German word for Spelt (Triticum spelta), an ancient grain related to wheat. Known for its nutty flavour, Dinkelbrot typically has a dense yet tender crumb and a crisp, dark crust. 

It is made by Peber with a majority of Rye T130 flour blended with Organic Spelt flour. This bread is valued for being easier to digest than modern wheat bread and is often favoured by those with mild wheat sensitivities (though not suitable for people with celiac disease). Many versions also include whole Spelt grains, seeds, or sourdough, adding to its hearty texture and nutritional value. Dinkelbrot pairs well with cheese, cold cuts, or spreads and is a staple in German bakeries and health-conscious households.

Here are the key benefits

✅ 1. Easier to Digest

• Sourdough fermentation breaks down gluten and phytic acid, making it gentler on the digestive system.
• Rye and Spelt have less gluten than wheat, further reducing digestive stress.

✅ 2. Lower Glycemic Index

• Causes a slower rise in blood sugar compared to regular white or wheat bread.
• Good for people with insulin resistance or diabetes (in moderation).

✅ 3. Rich in Fiber

• Rye flour is high in soluble fibre, which supports:
  • Digestive health
  • Regular bowel movements
  • Longer-lasting satiety (feeling full)

✅ 4. Natural Probiotics 

• Live cultures from sourdough may benefit your gut microbiome as the bread is not overly processed.
  (Note: Most baked bread won’t retain live probiotics, but fermentation still leaves behind helpful compounds.)

✅ 5. More Nutrient Availability

• Fermentation helps your body absorb minerals like:
  • Iron
  • Magnesium
  • Zinc
  • B vitamins
• This happens because sourdough breaks down phytates, which normally block nutrient absorption.

✅ 6. May Improve Heart Health

• Rye Fibre has been shown in some studies to help:
  • Lower cholesterol
  • Reduce inflammation
  • Support healthy blood pressure

✅ 7. Longer Shelf Life (Naturally)

• The natural acids in Ryesourdough act as preservatives, reducing the need for additives or artificial preservatives.

-3-🥖 Pain Complet 750 gr

Story & Identity Slogan: “Goodness on your plate”

"Pain complet" literally means "complete bread" in French. It refers to whole wheat bread made with farine complète (wholemeal flour), which contains the entire wheat grain—bran, germ, and endosperm. It’s a more rustic, fibre-rich alternative to white bread (like pain blanc), and often denser and more flavourful.

✅ Benefits of Pain Complet

1. High in Fiber

• Whole wheat flour retains the bran, which is packed with dietary fiber.
• Fiber supports digestion, gut health, and satiety (keeps you full longer).

2. Slower Blood Sugar Rise

• Lower glycaemic index compared to white bread.
• Helps maintain steady energy and may reduce the risk of type 2 diabetes.

3. More Nutrients

• Wholemeal flour is richer in:
  • B vitamins (especially B1, B3, B6)
  • Iron
  • Magnesium
  • Zinc
  • Antioxidants
• These nutrients support energy metabolism, immunity, and muscle function.

4. Heart Health

• Whole grain consumption is linked to:
  • Lower cholesterol
  • Reduced inflammation
  • Lower risk of heart disease

🍞 Common Ingredients in Pain Complet

• Farine complète T150 and T80 (whole wheat flour)
• Water Kvass. a less-well-known cousin to water kefir or kombucha. It’s make with the full probiotic goodness of sourdough rye bread fermented 3 weeks in water with organic brown cane sugar . it is known as ‘The Slavic Cola’, comes from the Slavic and Baltic regions, and has been around for over 1000 years. Fermentation for 1 week of the wild yeasts of sourdough do a fine job of weaving their magic with a rich flavour on this below 1.2% ABV low alcohol drink , gone after baking. 
• The goodness of Kvass has been elevated with Manuka Honey and Organic Zambian Forest Honey gathered by rural beekeepers in north-west Zambia, where wild bees thrive in traditional bark hives among the rich flora of the Miombo forest supporting sustainable livelihoods and preserving a way of life. Cold-pressed and gently warmed to hive temperature (around 40–45°C), the honey is minimally filtered to retain its natural pollen – giving it a bold, earthy character and smooth, floral depth.
• 60% Pink Himalayan salt is often marketed as a healthier alternative to regular table salt. While many of the claimed benefits are exaggerated or unproven, it does have some distinctive features and minor potential advantages. It’s a rock salt mined from the Khewra Salt Mine in Pakistan. Its pink color comes from trace minerals like iron, magnesium, potassium, and calcium+ 40% Natural organic sea salt. In both cases No bleaching and No anti-caking agents .
• Natural white levain starter 
• Partially covered in Chia seeds

🍯 Manuka Honey

• We add 2 % of the weight of Kvas with Manuka Honey blended with Organic Zambian honey.

✅ 1. Manuka is a Powerful Antibacterial Activity

• Contains Methylglyoxal (MGO), a compound not found in regular honey.
• MGO gives Manuka honey its strong antimicrobial power, effective even against some antibiotic-resistant bacteria (like MRSA). Promotes tissue regeneration and reduces inflammation.

✅ 2. Wound Healing & Skin Health

• Used in hospitals and clinics for: Burns, Cuts, Ulcers, Infections

✅ 3. Soothes Sore Throat & Cough

• Coats the throat and helps fight bacterial infections.
• Acts as a natural cough suppressant, especially when taken by the spoonful or in warm water.

✅ 4. Supports Digestive Health

• May help relieve: IBS (Irritable Bowel Syndrome), Gastritis
• Thanks to its antimicrobial and anti-inflammatory properties in the gut.

-4-🥖 Five Cereals Loaf 750 gr

Story & Identity Slogan: "Artisan crafted, love infused."

In some part of France they refer as "Le Barbu" made with The Poulard flour found in specific fields of Auvergne in France.

It is a blend of ancient crop to include the flours of Poulard, Khorazan and Spelt, old crops of wheat, also known as ancient grains, are varieties of wheat that have been cultivated for thousands of years and are often characterized by their unique nutritional profiles and flavour characteristics

🍞 Common Ingredients in Five Cereales bread

• Khorasan wheat grains are about twice the size of modern wheat and have a distinctive golden color. Ancient grain: Believed to originate from the Fertile Crescent (modern-day Iran and surrounding areas), Khorasan wheat has been cultivated for thousands of years.. High protein: Contains 20–40% more protein than conventional wheat. Khorasan wheat (also known as Kamut) It has large, golden kernels and a rich, nutty flavour. It's valued for being more easily digestible than modern wheat and is popular among those seeking traditional, wholesome grains.
• "Poulard" wheat is a historical term that may refer to Triticum turgidum, a species of durum wheat or related ancient wheats. These are tetraploid wheats, like:Durum wheat (used in pasta), Khorasan wheat (mentioned earlier. It was historically cultivated in parts of Europe, North Africa, and the Middle East. Poulard wheat features tall stalks and large, plump grains, and it's known for its hard texture. Although it's less commonly grown today, Poulard wheat from Auvergne in France was traditionally used for making semolina, bulgur, and certain types pasta. Its genetic resilience to drought and poor soils made it valuable in arid regions. It's also studied for its historical significance in wheat evolution and breeding.
• Organic stone ground Spelt (Triticum spelta), is a hexaploid wheat, more closely related to modern bread wheat. It has a nutty flavor, slightly softer texture, and hulled grain, meaning the outer husk remains attached after harvesting and must be removed. Spelt was widely cultivated in Europe for centuries and is now popular in organic and health-conscious diets. It's used in bread, pasta, and cereals, and is known for being easier to digest than modern wheat. We lightly sprout Spelt Kernels and add it after mixing to the dough. Also is available also in 25 kg bags . Details here 
• Farine complète T150 (whole wheat flour) and T65 Rouge et Or 
• Like the Pain complet we use Water Kvass. a less-well-known cousin to water kefir or kombucha. It’s make with the full probiotic goodness of sourdough rye bread fermented 3 weeks in water with organic brown cane sugar . it is known as ‘The Slavic Cola’, comes from the Slavic and Baltic regions, and has been around for over 1000 years. Fermentation for 1 week of the wild yeasts of sourdough do a fine job of weaving their magic with a rich flavour on this below 1.2% ABV low alcohol drink , gone after baking. 
• The goodness of Kvass has been elevated with Organic Zambian Forest Honey gathered by rural beekeepers in north-west Zambia, where wild bees thrive in traditional bark hives among the rich flora of the Miombo forest supporting sustainable livelihoods and preserving a way of life. Cold-pressed and gently warmed to hive temperature (around 40–45°C), the honey is minimally filtered to retain its natural pollen – giving it a bold, earthy character and smooth, floral depth.
• Contain Milk.
• The loaf is partially coated with Poppy seeds. 

-5-🥖 Parisian Granary 900 gr

Story & Identity Slogan: " true artistry of bread-making”

Its unique taste comes from a blend of grains which impart a nuttiness and richness to the bread. Added grains to the crust contribute to its texture, providing a heartier bite, a rustic feel and its nutty flavour adds depth to every bite. The Granary Farmhouse bread tends to be popular among those seeking a robust, nutritious, and flavourful option for their daily bread.. It is typically a large cob of 900 gr before baking. 

It is a traditional French multigrain bread, made with a blend of flours and various grains and seeds. The Parisian Granary is known for its nutty flavour, dense texture, and rich nutritional profile, offering Fiber, healthy fats, and minerals. Our crust is crisp and golden, while the interior is chewy and flavourful. Parisian Granary is a staple in French bakeries and is often enjoyed with cheese, cold cuts, or simply with butter and jam.

It’s known for its:

• Rustic crust – crisp, golden, and sometimes covered with seeds.
• Hearty interior – chewy and flavourful, often with a speckled appearance from the grains.
• Nutty, complex taste – thanks to the mix of grains and natural fermentation sourdough-based.

It is both nutritious and filling, rich in fiber, minerals, and healthy fats. It’s commonly enjoyed with cheese, charcuterie, butter, or jam, and is a staple in French boulangeries.

Allergens : Wheat and various seeds (Linseed, Sesame, Millet, Sunflower). First discovered by the Benedictine Monks of Burton Abbey on a trip to Paris , France, with the barley which they used in their brewing process. We make it with Meule de terre, T80 light wholemeal flour. Type 80 (T80): Often referred to as semi-whole flour or “bise,” T80 has about 0.8% ash content and a noticeable wheat flavour. It provides more body and a denser texture, making it suitable for country-style breads or artisan loaves with a hearty, rustic quality.

-6-🥖 Pain De Campagne 900 gr

Story & Identity Slogan: "Taste the tradition, embrace the future."

Pain de campagne is the classic French country bread, available in France called also “Meule”, or “Miche”. Very popular Peber’s sourdough, it's that bit special with a touch of  whole wheat on a base of an overall  lighter wholemeal most definitely worth it. Pain de campagne. Our dough is allowed to ferment for several hours, allowing the wild yeasts to grow and develop the flavours. The dough is then rounded and placed in linen-lined baskets called "bannetons". After the dough has risen, it is dumped out of the basket and onto peel to the oven.

• Flours: It is made from a It contain a mix blend of 3 flours Meule T80, Rouget Or T65 and Full wholemeal T150 :
• Flavour: Its flavour is stronger and slightly tangy compared to white bread, thanks to the use of sourdough and our flour mix used.
• Texture: It has a thick, crunchy crust, while the crumb is soft and airy.
• Shelf Life: It usually keeps longer than white bread due to its thick crust and traditional baking process. it bakes at around 240 °C (450 °F) for about 45 minutes
• Uses: It pairs well with savory dishes (cold cuts, cheese, meats) as well as sweet foods, and can be used for toast, sandwiches, or bruschetta.

Pain de Campagne : In summary, pain de campagne is a rustic, characterful bread with a rich taste and texture, reminiscent of traditional country loaves of the past.