Stone-milled wholegrain sourdough bread with very long fermentation, in shops and packaged.
Retail
High-quality bread, close to the consumer
The Retail area develops companies that sell high-quality bread. Two established brands bring the La Méthode approach to the shop.
A family baking tradition founded in Barcelona in 1932: ancient grain varieties, stone milling and handmade wholegrain breads.
Client access
Client content
The full content of this area is available to clients with authorised access.
- Commercial concepts
- Roll-out models
- Client documentation
