Isabella Glutenfreie Pâtisserie

Isabella gluten-free BIO olive ciabatta

Isabella Gluten-Free Organic Olive Ciabatta

Our Ciabatta with Kalamata olives, herbs of Provence and fine olive oil is a juicy and aromatic bread that is guaranteed to convince every lover of Mediterranean cuisine. It is made from our Isabella organic bread flour with our own natural sourdough and little yeast and is of course both vegan and lactose-free. This makes our gluten-free olive ciabatta perfect as a snack and is guaranteed to be the ideal barbecue companion.

About the manufacturer:
Since 2014, the Isabella Gluten-Free Pâtisserie has been spoiling its guests and customers with gluten-free, mostly vegan and partly sugar-free products.

The complete range of organic breads and rolls, fine pastries and delicious and delicate pâtisserie is produced using organic flour mixes developed by Isabella herself, which contain neither wheat, corn nor soy flour. When developing the organic flour mixes, special attention was paid to maintaining a high mineral and fiber content.

The in-house sourdough (without buckwheat) and a long fermentation are the basis for most of the breads and rolls. Everything is produced with great care and consideration of other allergens by specialized bakers and confectioners. Only gluten-free products are baked in Isabella's bakery, so that contamination can be ruled out.

The first attempts were followed by pure despair

But in fact, Isabella realized quite quickly what she really missed: and that was bread. Because fresh, gluten-free bread was not available to buy at that time - the selection was limited to packaged, compactly pressed and bland alternatives and flour mixes that consisted almost exclusively of starches and therefore contained hardly any nutrients.

For Isabella, who also made her own bread before her diagnosis, it was therefore clear that she would continue to use her own grain mill and bake her own bread. The result? Pure despair! Because producing really good, gluten-free bread is not easy at all and required several attempts and culinary experiments.

On the other hand, things were different with cakes, tarts and desserts, another sweet passion of the Düsseldorf native. Because the gluten could be replaced more easily here with other ingredients. Now all that was left to do was to work on the taste and appearance! And so Isabella learned not only all the necessary techniques in professional seminars, but also discovered the secret of making the colorful, delicious treats that were reminiscent of her own childhood on the French border and Sunday coffee drinking. However, Isabella implemented her recipes as lactose- and gluten-free from the very beginning and also reduced the sugar content.

Contact:

Arnulfstraße 4, 

D-40545 Düsseldorf
https://isabella-patisserie.de/