The SERVUS Journal

Bread culture

Stories of sourdough, slow fermentation, pairings and the tradition we brought from Bavaria.

Coming very soon

We're kneading our first articles. In the meantime, follow us so you don't miss a thing.

What we'll talk about

What it is, how we tend it and why it changes the flavour of bread.

The art of waiting: time, temperature and patience.

From the Bavarian Brezel to the Antioquian table.

What to serve with each bread to bring out every bit of flavour.