Fermento: where great bread takes time

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With 15 outlets in Malaga province alone, they offer a healthy and high-quality product, thanks to natural ingredients and careful craftsmanship

SUR in English

Málaga

Wednesday, 17 December 2025, 18:22

The legendary actress Mae West once said, “Anything worth doing is worth doing slowly.” That idea perfectly sums up Fermento’s approach. Their success is built on making healthy, high-quality bread through a process in which time is a vital ingredient..

As you can tell from its name alone, Fermento underscores the central role of fermentation in everything it makes. “We don’t make fast bread. We make bread that breathes, rests and agrees with you,” they say. Each loaf is given the time it needs to ferment slowly. This patient process transforms a carefully selected range of natural ingredients into their well-known artisanal breads.

“Fermenting means slowing down. It means letting the dough rest for hours so microorganisms can work their magic. They pre-digest the starches, transform the gluten and create a depth of aroma and texture that no fast process can match,” they explain.

Baking in a stone oven

Once the slow fermentation is complete, the bread is baked in a stone oven. This ancient method has been used since the earliest days of bread making and is still valued today for one simple reason: it delivers outstanding results. The intense heat of the stone oven ensures the bread is cooked evenly, with a crisp crust and an authentic flavour that is hard to replicate.