Volare specialise in baking quality handcrafted sourdough breads for restaurants, cafés and good food stores within the Bay of Plenty and the Waikato.
The sourdough process starts the day before with the mixing of the leaven (sourdough culture) which ferments for almost twenty four hours.
Then, it is at least another eight hours from mixing everything together to the first hot loaf of bread; most of that time is resting, allowing the wild yeast cells to do their work and to develop as much flavour as possible.
The time invested in the process is the only way to achieve a loaf with body, flavour and a crust that acts as its own preservative.
So truly, when the moon is in the sky, the Volare sourdough breads are on the rise.