Topicality
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ALIMENTARIA 2016We had the pleasure to share and transmit our project, our passion and our beloved profession. We recreated...We had the pleasure to share and transmit our project, our passion and our beloved profession. We recreated our little home; a little bakery to produce our most natural, organic and healthy version. -
Gluten free breadGLUTEN FREE BREAD BY ALGOOD is our gluten free collection. It is easy, safe and quick to make and comes in a protective bag.GLUTEN FREE BREAD BY ALGOOD is our gluten free collection. It is easy, safe and quick to make and comes in a protective bag. -
Madrid Fusion 2016We presented some new products; we made some applications with our bread and we invited you to taste it.We presented some new products; we made some applications with our bread and we invited you to taste it. -
New xocottoneWe offer a new product for our points of sale; juliette and Triticum by Mortiz. This product is our variety of panettone made wiith chocolate.We offer a new product for our points of sale; juliette and Triticum by Mortiz. This product is our variety of panettone made wiith chocolate. -
some applicationsWe show you how to use our bread, how to cut it according to your needs. Use it as a basis for your creations.We show you how to use our bread, how to cut it according to your needs. Use it as a basis for your creations. -
Our Youtube channelStay tuned to our Youtube channel Triticum Bread Lovers...Stay tuned to our Youtube channel Triticum Bread Lovers to know our new products. -
We launch a new websiteWe improve our services offering a new website. You will find all our products and obtain a complete information.We improve our services offering a new website. You will find all our products and obtain a complete information. -
Snow Club GourmetTriticum collaborated at Torrelló's Day in the second edition of the Gourmet Snow Club. Snow and gastronomy fused together at Soldeu-El Tarter ski slopes. Our breads combined into...Triticum collaborated at Torrelló's Day in the second edition of the Gourmet Snow Club. Snow and gastronomy fused together at Soldeu-El Tarter ski slopes. Our breads combined into the typical fork breakfast conducted by Sergi de Meià and those were present during the different gastronomical activities organized by the club. Our friends of 7 Caníbales explain every detail in the article they wrote about the event. -
Madrid Fusión 2018The latest trends about bread paraded through the Triticum stand in Madrid Fusión 2018. Mini brioixe with saffron, with "trompeta de la muerte" mushroom or with “La Vera” pepper va...The latest trends about bread paraded through the Triticum stand in Madrid Fusión 2018. Mini brioixe with saffron, with "trompeta de la muerte" mushroom or with “La Vera” pepper variety, Catalan sausage bread and the "Castizo" with cereals were the stars of the present edition. We are very glad and grateful with the chance of taking part in the fair, having the opportunity of sharing this year our "Bread â porter collection".
