Bóka Borð
Matseðill
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+354 551 3524

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sandholtreykjavik

Luxurious "SNICKERS" Bar - with caramel, peanut b

Luxurious "SNICKERS" Bar - with caramel, peanut butter, biscuit, Valrhona chocolate , and more salted peanuts 🥜
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#snickers #snickersbar #peanutbutter #peanut #dessert #pastryart #patisserie #sweets #sweettooth #candy #chocolatecandy

Macarons 😍 Caramel and Casis . . . . #macaron

Macarons 😍 Caramel and Casis
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#macarons #macaron #patisserie #pastryart #pastrylove #sweettooth #dessert #bakery #caramel #blackcurrant

Sandholt and Tariello in Napoli - A journey for th

Sandholt and Tariello in Napoli - A journey for the best pizza 🍕
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@sandholtreykjavik
@tariello.ehf
@s.bashfz
@sl0seph
@biancattz

Caraïbe and Guanaja chocolate tart . . . @valrho

Caraïbe and Guanaja chocolate tart
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@valrhonafrance

"Here sows our idea, here sprouts your future." -

"Here sows our idea, here sprouts your future." - from the research fields of Molino Paolo Mariani. And here is where Sandholt's bread begins its journey.

We have learned that they are currently developing 4 new varieties of flour, and each variety takes up 2 hectares. They are: Delta, grain of friability, suitable for baguette and pastry. Tao, grain of ciabata. Ypsilon, grain of Napolitana. And finally Eta, a grain balanced between tenderness and strength, is a soft flour mixed with high protein and durum.

The scare crows (spanventapasseri) are placed in the fields to educate people about common myths about flour, therefore are called in a play of words "scare bulls" (spaventaballe). Those myths include false facts such as "00 flour is not as healthy as whole wheat", "Ancient grain is better than modern grain", "Gluten is unhealthy" and "Bread makes you fat".

We are also educated about their utilisation of wheat germs and bran. Thanks to their precise techniques of separating the grain during harvest, their wheat germs have a higher shelf life. Sweet and aromatic in taste, it is the most nutritional part of the grain. As for the bran, it is usually made into animal food or discarded. After roasting, the bran gets an aroma similar to hazelnut, and is great to give the taste of bread and pastry more character and depth.

At 360 Grani, we are reunited with our good friend

At 360 Grani, we are reunited with our good friend master baker @giulianopediconi. 🥐

We also had the honor to meet Paolo and Danny along with many wonderful new friends and partners. 🌾

Thank you for the wonderful event @molinopaolomariani, and thanks to our dear friend and importer @tariello.ehf who makes it all happen. ❤️

Our deepest appreciation goes to all the people who contributed to this event, may our connection and friendship continue to grow in the years to come. 🙏

Our flour comes from here - Molino Paolo Mariani i

Our flour comes from here - Molino Paolo Mariani in Corinaldo, Italy. We have the honor to be invited to visit their mill and research field, while meeting their talented millers and bakers.

The work and dedication they put into the flours bond us together as we share the same passion for the best quality bread and pastries. The artisan craftsmanship is appreciated by these amazing people and we are deeply grateful for this friendship ❤️
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@molinopaolomariani
@giulianopediconi
@tariello.ehf

Snittur party 🥖🥂

Snittur party 🥖🥂

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Vertu Velkomin

Laugavegur 36 Reykjavík, Ísland

SANDHOLT

[email protected]
+ 354 551 3524

Opnunartími

Mán – Sunn
07:30 – 18:00

Unnið í samstarfi við Reykjavík Marketing