Buckwheat, mountain salt, psyllium and yeast — weighed into a sachet. You add water. Seven meals, from a crêpe in three minutes to a Sunday loaf in fifty-five.
€15 for three sachets
Order breadOne buckwheat grain, magnified. Actual size: four millimetres.
No gluten, no sugar, no emulsifier, no preservative. What is in the sachet is the whole list — and every batch is lab-tested for gluten before it leaves the bakery.
Pour one sachet into a bowl.
Stir in water — warm for bread, cold for the pan.
Bake from a cold oven. No preheating, no proving, no kneading.
Change the water and the heat, and the same mix becomes something else. Scroll the clock.
Oven, 177 °C · 2 sachets · 400 ml warm water · loaf tin
Press into the tin and put it in a cold oven. The rise happens on the way up. Dense crumb, clean crust — the whole loaf at its best.
Oven, 177 °C · 1 sachet · 200 ml warm water · loaf tin
Straight into the oven, no second rise. A full loaf in under three quarters of an hour.
Oven, 177 °C · 1 sachet · 220 ml warm water · lined tray
Press flat, add toppings after fifteen minutes. One large pizza, or five small ones.
Oven, 177 °C · 1 sachet · 220 ml warm water · no tin
Press it six to eight millimetres thin. Crisp edges, soft middle.
Pan, medium heat · 1 sachet · 200 ml warm water · no oven
A thick batter in a covered pan, flipped once. Two golden breads, no oven needed.
Pan, medium-high heat · 1 sachet · 280 ml cold water
A looser batter, three minutes a side. About five pancakes.
Pan, high heat · 1 sachet · 300 ml cold water
A very loose batter, thin and lacy. About seven crêpes — the fastest thing you can make with flour.
Warm water, around 35 °C, wakes the yeast for the breads. Cold water keeps pancakes and crêpes flat and tender. Either way, nothing can go wrong.
Every ingredient has one source, named. The distances are to our bakery in Elbach, at the foot of the Bavarian Alps, where every sachet is weighed and packed.
Lusatia, Germany 445 km
Grown in the sandy, acidic soil of the Lausitz, where few crops thrive and buckwheat does. Milled by a mill that has run since 1772. Buckwheat is rich in oil and turns rancid quickly, so a mill close to the bakery is not a preference — it is the condition.
Altaussee, Austria 137 km
From a Permian deposit some 250 million years old, deep in the Salzkammergut. Broken cold and dried slowly, with no anti-caking agents and no iodine spray.
Gujarat, India 5,906 km
The binder that lets a gluten-free dough hold together like bread. The semi-arid heat of north Gujarat gives husk with a high mucilage content. We buy directly from certified cooperatives, not through brokers.
The Alps organic · DE-ÖKO-006
Certified organic, gluten-free and without the emulsifier E491 that most dry yeasts carry. It sleeps in the sachet until water wakes it, lifts the dough in the oven's warm-up, and is gone by the time the crust forms.
Buckwheat is not a grain of wheat — it is a seed, related to rhubarb, and naturally free of gluten. Its protein carries all nine essential amino acids. Psyllium adds fibre most bread does not have.
| 100 g | Classic loaf 1 sachet | Sunday loaf 2 sachets | |
|---|---|---|---|
| Energy | 316 kcal | 475 kcal | 950 kcal |
| Protein | 12 g | 18 g | 36 g |
| Carbohydrate | 55 g | 83 g | 165 g |
| of which sugars | 2.3 g | 3.5 g | 7 g |
| Fat | 2.9 g | 4.3 g | 8.6 g |
| of which saturates | 0.7 g | 1.0 g | 2.0 g |
| Fibre | 15 g | 22 g | 44 g |
| Salt | 2.0 g | 3.0 g | 6.0 g |
| Gluten | 0 g | 0 g | 0 g |
Rich in psyllium fibre — drink water with it.
Never felt this well after eating bread.
One piece, and I am full — like, good full.
Love in bread form. That is what this is.
I had but one problem with PNC. There is no return from it.
Pancakes for breakfast, pizza for lunch, bread at night — and I never regretted it.
One pack is three sachets: three classic loaves, or any mix of the seven meals.
€15per pack
Panem nostrum cotidianum da nobis hodie.
Give us this day our daily bread.