Monastery bread with apricots
Monastery Bread with Apricot
Monastery Bread with Candied Apricot
Perfect for breakfast, as a dessert after a meal with a cream, or as an afternoon snack. Like all our leavened products, the processing time is 4 days, with more than 48 hours of double leavening. It is made only with butter, without any vegetable fat, with live sourdough yeast.
Italy €10, Europe €15 — Free for orders over €49 in Italy and €79 in Europe.
- KCAL: 387.0 Kcal
- FAT: 16.0 g
- CARBOHYDRATES: 54.0 g
- SUGARS: 32.0 g
- PROTEINS: 6.7 g
- SALT: 0.6 g
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41 Gorizia Street, 21047 Saronno (VA)
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*excluding holidays