Why "no added sugar or dalda" actually matters
Dalda — hydrogenated vegetable fat — and added sugar are common shortcuts in commercial bread because they extend shelf life and soften texture cheaply. We skip both in our everyday loaves. That means our bread won't stay soft forever, but it also means you're eating flour, yeast, salt and water — not an ingredient list built for a factory line.
It's a slower way to bake. It's also the only way we're willing to.
[ADD] A short video of our bakers at work goes here — ask Brio for a 30–60 second clip from the kitchen.
See our ingredients
Every loaf starts with the same short list — nothing hiding behind a preservative code.
- Stone-milled wheat flour
- Active yeast, slow-proofed
- Filtered water & sea salt
- Zero added sugar, zero dalda
[ADD] Confirm this exact ingredient list with Brio before publishing — placeholder based on standard bakery practice.
From that same dough
Once the base is right, it becomes a lot of different things.
Ready to taste the difference?
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