Bread and wine, what a pair. Because where there is bread, there will be cheese. Or ham, some rich dipping sauce or hummus. Even chocolate. Finca Martelo thought all these ingredients were so wonderful we set out to make our own bread. #martelism at its finest.

One day we reached out to Mendialdeko Ogia, an artisan bakery set in an idyllic village in the Alavesa mountains where Ana and Natxo make bread… and how! Leaving behind their careers in Barcelona multinationals, they learned to make bread, opened their bakery … and met Finca Martelo along the way.

After months of research and testing, Finca Martelo today presents its three breads, craft-made using only the finest “made in Torre de Oña” ingredients, of course, i.e., Finca Martelo 2014, raisins and must.

Buenamadre

Sourdough based on must from Finca Martelo.

Buenamadre

Disfrutón

Finca Martelo 2014, sourdough and flour, also comes in a raisin or sausage version.

Pan Disfrutón

Foehn

A buttery bun with the same raisins used to make Finca Martelo.

Pan Foehn

Keep an eye on Finca Martelo social media sites because we will soon be telling you where you can find them 🙂