Crafted with Biga — The Italian Starter
At Cesari’s, our breadmaking process begins long before the bread reaches the oven. We utilize biga, a traditional Italian pre-ferment, to gradually develop flavor, strength, and character in each loaf.
This meticulous process yields a more profound and complex flavor, a beautifully airy crumb, and the distinctive rustic texture characteristic of authentic Italian bread. It is a demonstration of patience you can taste—simple ingredients, elevated through time.
What Is Biga?
Biga is the quiet beginning of quality bread.
In Italian kitchens, it refers to the small bowl of flour, water, and yeast mixed the night before—left to rest as the household becomes still - slow fermentation. By morning, it is infused with flavor and prepared to become something exquisite.
At Cesari’s, we honor this tradition with every loaf we bake. We allow our dough the necessary time to develop naturally, enabling the biga to produce a tender crumb, a gentle bite, and a rich, comforting flavor.
Biga improves both the flavor and structure of bread.
During this extended fermentation, natural enzymes and yeast activity begin developing gluten strength and complex flavor compounds.
The result is bread with deeper flavor, better texture, and greater keeping quality — all achieved through time rather than additives.
At Cesari’s, we use biga because traditional methods produce bread that tastes the way Italian bread should: balanced, aromatic, and full of character.