Vermount Artisan Sweet Bread with Mountain Vermouth & Marrons Glacés
Lowest price in 30 days: €18,00 EUR
A pandolce built around an alpine vermouth. Vermount takes its name from Verney, a mountain vermouth produced by La Valdotaine in the Aosta Valley following a historic alpine recipe — wine-based and infused with savory, wormwood and thyme grown in their own valleys. The dough carries 9% of it.
To meet the vermouth’s botanical complexity, marrons glacés (chestnut, 17%) bring a velvety, sweet contrast to the herbal-bitter profile. A naturally leavened bread of stone-milled Italian flour, Belgian butter, free-range egg yolks and vanilla pods, fermented over 50–60 hours.
At room temperature for the full herbal aroma. After-dinner cake — beautiful with black tea, coffee, or as an elegant close to a meal. Keep sealed in a cool, dry place.
Storage Information
Store in a cool, dry, well-ventilated place, away from heat and light
Ingredients
Stone-milled Italian type 1 WHEAT flour, sourdough starter (WHEAT), marrons glacés (CHESTNUTS) 17%, Belgian BUTTER (MILK), free-range EGG yolk, water, sugar, Verney La Valdotaine vermouth 9% (wine, sugar, alcohol, infusions of savory, wormwood and thyme, caramel colour E150d, SULPHITES), salt, vanilla pods. May contain traces of NUTS. Contains: WHEAT, MILK, EGG, SULPHITES.
Nutritional Information
Average values per 100 g
| Energy | 1402 kJ / 333 kcal |
|---|---|
| Fat | 15 g |
| of which saturates | 8 g |
| Carbohydrate | 43 g |
| of which sugars | 18.2 g |
| Protein | 4.8 g |
| Salt | 0.6 g |
Manufacturer Information
Fabric S.r.l. | Via dell'Artigianato 34 - 31030 Castello di Godego (TV) - Veneto - Italia