Saltå Kvarn’s bread is baked on stone – ground flour from their own mill. The baking is done in a craft-like way and they work a lot with sourdough, pre-dough and long leavening times. They also like to knead the bread by hand. All for the farmer’s endeavor, the earth’s properties and the sun’s light to become nourishment for body and soul and for the good taste to emerge. It takes some time, but it’s good if it’s good. Of what nature provides – and nothing else.