What to do with stale bread: from salmorejo to the last crumb
If artisan bread comes into your house, sooner or later it will happen to you: There is a piece of yesterday's loaf left and you don't know whether to toast it, save it or give up. Good news: In Córdoba we have been solving that dilemma for centuries, and the most famous answer is to eat it cold and with a drizzle of olive oil.. In this article […]
How to taste bread without posture: step by step guide (and pairings that do work)
Tasting bread is not posturing, is learning to enjoy it better. In this practical guide we teach you, step by step, how to evaluate artisan bread using the five senses: what to look for in the crumb, how to recognize good fermentation, What aromas to look for and how to get the oil and cheese pairings right. A simple and direct way to understand bread... and enjoy it as it deserves.
Pan integral 100% craftsman: health and flavor from the workshop
whole wheat bread 100% from Tres Hileras is a healthy and artisan option for everyday life, made with real whole wheat flour, sourdough and long fermentations.
Three rows: the name that is born from bread
The name Tres Hileras comes directly from the Córdoba telera. A bread with its own identity that represents craft, method and tradition, and that defines the way of understanding bread at Tres Hileras Bakery.
We do not sell bread. We sell trade.
At Tres Hileras we do not sell quick bread or industrial recipes. We sell trade, time and consistency. A work that is noticeable in each piece and that defines who we are.
