“The bread was really tasty, fresh and made with love! But the cookies were amazing. The best cookies we had ever eaten so far.”
Sourdough bread from Ticino
Sourdough Bread in Ticino — 24-hour slow fermentation
Our natural sourdough bread is hand-baked at the microbakery in Sant'Antonino — 24-hour slow fermentation with a live sourdough starter, no commercial yeast, no additives. Order via WhatsApp at least 24 hours in advance. We'll arrange a pickup time that works best for you.
CHF 10 · 850g loaf
What makes it different
Artisan, alive, unhurried
Sourdough bread is fundamentally different from industrial bread: instead of commercial yeast we use only a natural sourdough starter — a live culture of wild yeast and lactic bacteria. The 24-hour slow fermentation develops complex flavors, an open airy crumb, and makes the bread more digestible.
In Ticino, at our microbakery in Sant'Antonino, every batch is baked by hand. No industrial bread, no shortcuts — only flour, water, salt, and our live sourdough starter.
Our principles
Three things that define our sourdough
24-hour slow fermentation
Slow fermentation develops flavor and partially pre-digests the gluten — the bread becomes easier to digest and keeps fresh longer.
Natural starter only
A live starter with wild yeast and lactic bacteria. No commercial yeast, no improvers, no preservatives.
Ticino craftsmanship
Hand-baked in small batches in Sant'Antonino, Locarno–Bellinzona region. No machine beats patient craft.
How we bake it
From live starter to crunchy crust
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1
Feed the starter
In the morning we refresh our live sourdough starter with flour and water. After a few hours it's ripe — full of natural yeast and lactic bacteria.
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2
Mix and fold
We mix selected flours with water, salt, and starter — nothing else. The dough rests, gets folded, and slowly develops its gluten structure.
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3
24-hour slow fermentation
The shaped dough rests overnight in cold retarded proofing. This long fermentation develops flavor, acidity, and digestibility — the heart of good sourdough.
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4
Bake hot with steam
In the morning the bread is baked at high heat with steam. The result: crunchy crust, soft airy crumb, and an unmistakable aroma.
Storage
How to store and enjoy our sourdough bread at its best
Lago Bakery bread is born from a slow, natural artisan process — sourdough starter, no additives, no preservatives. Because it is a living and authentic product, it needs just a few simple steps to keep its aroma, flavour, and texture at their finest.
After purchase
Let the bread cool completely before storing it. The bread continues to mature after baking, allowing its internal structure to settle.
The paper bag: for transport, not for storage
The paper bag is designed to bring the bread home without damaging the crust — it is not the ideal way to store it. Once home, simply keep it wrapped in a cotton cloth or a linen bread bag, with the cut side resting face down.
Ticino summers: watch out for humidity
Unlike industrial bread, which contains various additives that help it keep, our bread is completely natural and contains nothing but the basic ingredients. For this reason it should never be stored in a sealed environment — paper bag, plastic, a closed drawer or the classic bread box — but left to “breathe” in an aired space.
In the warm, humid summers typical of Ticino, bread is more subject to mould. The practical advice: eat the bread within 1–2 days or slice it straight away and freeze it. Frozen sourdough keeps for up to 3 months — slices defrost in minutes, or go straight from the freezer into the oven.
How long does our bread keep?
In cool, dry conditions, sourdough bread keeps well for 3–5 days. In humid or hot weather, it is better to eat it within 1–2 days or freeze it straight away to preserve the quality.
How to revive the crust
- In the oven: warm for about 5–10 minutes at 160–180°C. For a crispier crust, lightly dampen the surface before placing it in the oven.
- Toasted: slice and toast in a toaster or on a griddle. The heat brings the aromas and texture back to life.
- Frozen: slice and freeze — keeps for up to 3 months. To serve, thaw at room temperature or warm straight from the freezer in the oven.
A natural bread, made with time and patience
Every loaf from Lago Bakery is the result of time, care and respect for ingredients. Its evolution over time is part of its authenticity.
Where to buy sourdough bread in Ticino
Sant'Antonino, Locarno–Bellinzona region
Our microbakery is in Sant'Antonino, between Locarno and Bellinzona. We work by pre-order: order at least 24 hours in advance and we'll arrange a pickup time together that works best for you.
Orders
At least 24h ahead
Pickup
By arrangement
Location
Sant'Antonino
Payment
Twint
Cash
Frequently asked
Sourdough bread FAQ
What makes sourdough bread different from regular bread?
Sourdough bread uses only a natural sourdough starter (a live culture of wild yeast and lactic bacteria) and a slow 24-hour fermentation. This develops complex flavors, an open crumb, and makes the bread more digestible. Industrial bread uses commercial yeast and ferments in 1–2 hours.
Where can I buy sourdough bread in Ticino?
Lago Bakery makes natural sourdough bread in Sant'Antonino, in the Locarno–Bellinzona region of Ticino. The microbakery works by pre-order: order via WhatsApp or the contact form at least 24 hours in advance. We'll arrange a pickup time together that suits you best.
Is sourdough bread suitable for people sensitive to yeast?
The long fermentation of natural sourdough reduces FODMAPs and pre-digests the gluten, which makes the bread better tolerated by many sensitive eaters. It is not gluten-free and does not replace medical advice — consult your doctor if in doubt.
How long does sourdough bread keep?
Thanks to the natural acidity of the sourdough starter, our bread keeps 4–5 days at room temperature wrapped in a cotton cloth or bread bag. After that it's excellent toasted or in soups.
Which flours do you use?
We use selected high-quality flours, favouring local products from Switzerland and Ticino. No additives, no improvers, no preservatives — just flour, water, salt, and our live sourdough starter.
Reviews
What our customers say
“Bella scoperta a S. Antonino! Pane integrale con lievito madre davvero ottimo: si sente tutta la passione del ‘fatto in casa’. Buonissimo anche il biscotto. Super consigliato!”
“Ho scoperto da poco questa micro bakery e devo dire che è stata una bellissima sorpresa! 🌾✨
Ho provato il pane integrale e i cookies e sono davvero buonissimi — si sente proprio la qualità degli ingredienti e la cura nella preparazione.
Read full review
Oltre al prodotto in sé, mi ha colpito anche l'attenzione ai dettagli: confezione curata e servizio super gentile, cosa che fa sempre la differenza.
Si percepisce la passione dietro questo progetto e non posso che consigliarlo a chi ama il buon pane artigianale ❤️
Sicuramente tornerò a provare altro!”
Pre-order your sourdough
Order via WhatsApp or the contact form at least 24 hours in advance. We'll arrange a pickup time that works best for you at the microbakery in Sant'Antonino.
Our full range — bread, sweets, and savory specialties — is on the menu page.