our approach
Since it is sold on the day it is baked, our bread is not subject to labelling. Which makes it impossible to know what it really contains. Except that – at Saperlipopette – the bread is made of gold.
Alongside fresh eggs, Beurre Rose butter from Luxembourg, raw milk from Aubel and our region’s luscious fruits, flours from Moulins Bodson form the vital basis of the products made by the Michaux. Originating from ultra-sustainable agriculture in Hesbaye and the product of expertise to match that at Saperlipopette, they are obtained by simply crushing the grains.
This is proven by the fact that even the gluten intolerant can eat bread from Saperlipopette, because while there is gluten in it, it is the gluten that naturally occurs in cereals. The grains from Moulins Bodson do not undergo any kind of chemical transformation and the flours therefore do not comprise any added gluten, the cause of potential mischiefs. Add to that a pinch of 100% natural sel de Guérande salt and a generous cupful of water purified at reverse osmosis plants equipped with high-efficiency filters, and you are holding heartfelt, flavoursome products and wanting to eat up every last crumb.
Add to that a pinch of 100% natural sel de Guérande salt and a generous cupful of water cleansed by two purifiers equipped with high-efficiency filters, and you are holding heartfelt, flavoursome products and wanting to eat up every last crumb.
