Sourdough, what do you really mean?

“Sourdough” is everywhere. But what does the “S-word” really mean?

At Pierre Alix, we believe true sourdough is not just about flavour
— it's about time, tradition, and trust.

Not all "sourdough" is created equal

In many bakeries and supermarkets today, "sourdough" bread is rushed.
It may be leavened partly with yeast or made using industrial shortcuts that reduce fermentation to a few short hours.

But real sourdough? It’s alive. It’s patient. It’s the result of a long, natural fermentation using only flour, water, salt — and time.

The Pierre Alix way

Every loaf we bake is naturally leavened with a starter we've nurtured over years.
This starter is just water and flour, mixed to produce a living culture of beneficial bacteria. They are responsible for the dough to grow slowly over 24 to 48 hours.

This slow fermentation brings:

• A deeper, more complex flavour

• A beautifully open, moist crumb

• A crust with a natural, satisfying crunch

• Better digestibility, as the gluten structure is gently broken down

And above all, it gives each loaf its soul — something no shortcut can replicate.

Why it matters

Real sourdough is not just better for the taste buds.
It's better for your body, your well-being, and your connection to real food made by human hands.

When you break one of our loaves open, you’re not just eating bread.
You’re sharing a story — of patience, of craft, and of a quiet, joyful respect for time.