All Artisanas Breads are Free of Sugar and Diabetic Friendly. We use only organic ingredients such rye, rye flakes, sunflower seeds, flax, oats and even our salt is organic rock salt from the Himalayas with over 400 vital minerals. We do not use any preservatives or Calcium propionate etc. Unlike factory bread from modern bakeries we naturally mature our bread dough for several days to release the natural goodness in the flour and to bring out its taste. That’s why we say proudly – Artisanas – Taste The Difference…

Artisanas is proud to use only the best and most expensive organic ingredients. All materials undergo a strict quality test and ongoing control, that’s why all breads have a batch number, which allows to trace problems back to its origin.

Artisanas breads are exclusively handcrafted in Malaysia’s finest bakery at 'Marich Ipoh' who deliver daily at 3am freshly baked breads to our distribution centers who ensure that all shops are replenished. Marich works to  the most stringent health and hygienic standards. All breads are Halal certified and comply with Islamic food practices. Our European Expert Baking Team ensures authentic taste and quality and at the same time accommodates Asian preferences when it comes to bread.

All this differentiates Artisanas from backyard bakeries or industrialized bread chains who aim for profit maximization. Taste the difference. Satisfaction guaranteed.

Is a hard durum wheat flour with high gluten, whose functional flexibility allows for many applications in bread production. This durum wheat originates from the Indian subcontinent and it was Marco Polo who brought it in the middle ages to Italy, from where entered its success road in the culinary foods of this world. Durum flour is a by-product of milling semolina flour that has a the highest protein content with less starch of any flour. It's nutritional profile similar to whole wheat. Durum is available in many different quality levels determined by its enzyme content. Artisanas uses this rare and expensive flour as a base for all of its breads. Since 80% of North American flour is gene manipulated, we have a total ban on all American ingredients.

Artisanas Stoneground wholemeal is made from flour made by a traditional milling process, where, as the name suggests, the wheat is ground between two stones. Whole Meal flour contains 100% of the wheat grain including the bran and the germ with nothing added or taken away. It is rich in fiber to add roughage to the diet. It is the healthiest flour as the whole grains are foods that contain the entire plant kernel that is humanly edible, whereas refined grains are products that are stripped of the more coarse, fibrous part of the kernel as well as germ or seed. Wholemeal (100%) flour is made from wheat and rye, with organic grains. Research studies support that a heart-healthy diet rich in whole grains and other plant foods can be an ally in reducing your risk of stroke, heart disease and cancer. In addition to fiber, whole-grain baked goods are a better sources of B vitamins, vitamin E, and many minerals than are those made with white flour. Whole grains are also a good source of folate and selenium, two nutritional buzzwords.

Bran, though not a flour, is a wheat germ that is used by Artisanas in its Multigrain bread and Crusties in place of flour to add flavor and fiber. It's a natural source of dietary fiber, found in only the best quality breads. It is less coarse than wheat germ and gives a better (lighter) texture to Artisanas breads. Its an excellent source of Vitamin E from the vitamin and mineral-rich outer layer of the wheat berry.

Mother Nature has created a nutritional power pack that is hard to beat in sunflower seeds. Healthy unsaturated fats, protein and fiber, plus important nutrients like vitamin E, selenium, copper, zinc, folate, iron and phytochemicals come wrapped up in this small and perhaps unsuspected form of an Artisans Jogging bread, Jogging Toasties or Crusties.

Artisanas is using Flax seeds because they are an excellent source of fiber. They contain both soluble and insoluble fiber. They also contain a special fiber called mucilage. Mucilage helps stabilize blood sugar levels, protects against bowel cancer, and is a natural laxative. Dietary fiber is important because it keeps the digestive system functioning properly. It enhances our body's ability to use other dietary nutrients. Fiber goes through our digestive tract almost completely undigested. Once it reaches the colon and/or the large intestine, fiber is then broken down. Diet’s lacking sufficient fiber can lead to: Chronic Constipation, Hypertension, Cancer, Weight Control problems, Heart Disease, Diabetes. Artisanas Multigrain is full of fiber.

Artisanas selected the healthy Rye flakes because they are cholesterol-free, high-fiber,
lacto-ovovegetarian, low-cholesterol, low-fat. Those Rye flakes are found outside and inside the breads in abundance in Artisanas Jogging bread, Jogging Toasties and Joggie Crusties.

Artisanas included Oats in their recipe because they are hard to beat for nutritional impact. They are a prime source of the complex carbohydrates that help to sustain energy. They contain about 50% more protein than bulgur and twice as much as brown rice. They offer impressive levels of selenium, thiamin, phosphorus, and manganese, and respectable quantities of copper, folate (folic acid), vitamin E, and zinc. It is the high soluble-fiber content of oats that captures the attention of many nutritionists and has been credited with helping to lower blood cholesterol levels, but best of all, these nutty-tasting oats are the best medicine that add taste to the Artisana bread.

Artisan starter rounds out the flavor in the dense, pale brown crumb of our aromatic light Australian Rye. This rare and expensive flour is sparsely used in Malaysia because of its high price. It adds texture to all Artisanas breads and adds to the ‘difference in taste’.

The flour is made from an ancient Asian plant of the dock family. Buckwheat is believed to have originated in Central and Western China. The grain has been eaten for thousands of years in China, Japan, Korea, and other Asian countries in noodles and bread made from buckwheat flour. Cultivated in China and other Eastern countries as a bread-corn it was first brought to Europe from Asia by the Crusaders, and hence in France is called 'Saracen Corn.' Buckwheat is used for a variety of baked products to underline the taste of the different accompanying foods. The triangular seeds are milled into a excellent and rare flour, which is loaded with nutrients, especially protein, and it has a nutty, earthy flavor. Its name originates from 16th century Dutch boecweite which stands for ‘beech wheat’, its grains being shaped like beechmast.

Under strictest hygienic standards in a almost sterile food safe environment.