Mother Yeast

Our signature flatbread is one of the best loved items on our menu and we wanted to share with you some of the love and passion that goes into its preparation. The first "secret" lies in our choice of flour - The Caputo flour is highly rated across Italy for its elasticity, ideal for slow-rise dough. The next secret is the sourdough method, using mother yeast from Puglia, Italy.

From every batch of dough used for our flatbreads, a piece is conserved for the next batch. The original yeast starter or "lievito madre" is personal to each family and handed down from generation to generation. Every bride in Southern Italy takes a small batch of mother yeast to her new home. Head Chef Antonello brought our mother yeast from Puglia Italy and it is worked into each successive batch of dough. This adds a unique depth and flavour to our breads. We have readily shared the recipe for our flatbread, but kept the "secret" ingredient close to our hearts to keep you coming back for more!