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 Sunday to Thursday via WhatsApp. Pickup Saturday 09:00–14:00.
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.
Where to buy sourdough bread in Ticino
Sant'Antonino, Locarno–Bellinzona region
Our microbakery sits in Sant'Antonino, between Locarno and Bellinzona. We work by pre-order: order Sunday to Thursday and pick up your bread on Saturday between 09:00 and 14:00.
Orders
Sun – Thu
Pickup
Saturday
09:00 – 14:00
Location
Sant'Antonino
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 Sunday to Thursday via WhatsApp or the contact form. Thursday is the last day to order. Pickup Saturday 09:00–14:00.
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. No additives, no improvers, no preservatives — just flour, water, salt, and our live sourdough starter.
Pre-order your sourdough
Order Sunday to Thursday via WhatsApp or the contact form. Pickup Saturday 09:00–14:00 at the microbakery in Sant'Antonino.
Our full range — bread, sweets, and savory specialties — is on the menu page.