At Christmas everything speeds up.
the streets, the purchases, the agendas… and, curiously, also industrial bread.
We don't.
In Tres Hileras, Christmas is not faced with haste or with miracle recipes.
It is faced with even more respect: at the time, to the fermentation and the people who sit at the table.
Bread to share (not to hide)
Christmas is not about perfect bread on the outside and empty on the inside..
It's about full tables, cutting large loaves, to repeat bread without asking for forgiveness.
That is why on these dates we work on breads designed for share:
- slow fermentation loaves
- open crumbs, live bark
- flavors that accompany without disturbing
Bread that lasts a long meal.
Bread that needs no explanation.
Christmas sweets, but with a head
Yeah, we make sweets.
No, we don't do fireworks.
Our Christmas products follow the same logic as everything else:
- recognizable ingredients
- long processes
- nothing that doesn't make sense
Panettone, special pastries, roscones of kings…
Made as they should always be made, although they are only consumed once a year.
The workshop at Christmas
While outside everything goes faster, inside the workshop the opposite happens.
Christmas means:
- more planning
- more long fermentations
- more control
- less improvisation
Because when there is more demand, the level is not lowered.
It goes up.
Real bread for important days
Christmas is not the time to try “what lasts a week”.
It's time to put something on the table that makes sense., history and work behind.
In Tres Hileras we do the same as the rest of the year,
only with even more care.
Because if there are days that deserve real bread,
are these.
