When it comes to gluten free food, you won’t settle for anything but the best. And neither will we. From field to fork, you can trust our team of experts, who work around the clock selecting the best nutritional ingredients from farmers who grow cereal grains especially for us. Here’s a short film featuring our farmers.
- To make the best gluten-free bread, Schär master bakers use only selected raw materials. The main ingredients; including rice, corn and buckwheat come from strictly controlled crops. So we can ensure quality control at every step of the production process.
- Schär master bakers have the very highest level of expertise in their craft. No preservatives or artificial additives are used in our bread, baked with carefully selected high quality ingredients, including traditional grains from premium cereals such as sorghum, a traditional African grain, or quinoa, used by the Mayas. This is reflected in the quality of the Schär bread products – great taste, without compromise!
- Time is essential when making quality bread. The dough must be left for sufficient time so its aroma and elasticity can fully develop. At Schär we work hard to maintain tradition by using a sourdough recipe. Not only does the bread stay fresher for longer, it enriches the bread with enzymes and vitamins to make a tasty nutritious loaf.
Whether you’re tucking into a piece of hot toast in the morning, or biting into a tasty sandwich at lunch, nothing beats the sheer delight we get from eating bread. So we look to create authentic breads with real flavour. For our wholesome loaves we use a traditional sourdough recipe and nutritious ancient grains like millet and quinoa to create a lighter texture that’s easier to digest. But it’s not just about what goes into our bread. It’s about what doesn’t too, and we choose not to add any preservatives. We think it’s the way bread should be made, and the way its best enjoyed.