Montegemoli’s bread is a typical homemade bread.  Baking started in1986, not from the discovery of an old recipe, but from a growing request in these modern times for a traditional, genuine product.  Although modern in origin, this bread reflects the bread made in Tuscany before the industrial revolution (1900).
There are many factors that make this bread so special.  The flour produced by an old, local mill, Antico Molino Artigianale Messerini (1890); the water rich in minerals; the local climate; the fresh yeast; the wood burning oven.
The company making this bread produces approximately 600 loaves a day destined not just for the local market, but also for the rest of Tuscany where Montegemoli’s bread is highly regarded.