Each day, a range of breads of all different shapes and sizes, baguettes and oven-baked specialities bring my taste buds to life – while bringing out the very best in my seasonal food.
My Baker
My Baker
Uniquely scrumptious artisan breads!
Uniquely scrumptious artisan breads!
Cactus Nëmmen dat Bescht
I’m choosing “Slow Baking” loaves
These loaves, lovingly crafted by Pains & Tradition, are baked according to “slow baking” principles. The secret of great bread is all about taking the time to make it. Jean Kircher, a miller, baker and Cactus exclusive partner, is someone who shuns industrial bread making. He’s fighting for the fundamental qualities of great bread, which can only be guaranteed by taking an unhurried artisanal approach that follows time-honoured tradition.
Congratulations Jean Kircher!
Cactus congratulates its partner Jean Kircher, founder of Pains&Tradition, who has just been voted 2019 "Personality of the Year" by Gault&Millau, the prestigious gourmet guide.
I love my bread baked “à l’ancienne”
Following the age-old rules of natural fermentation, these loaves are hand-shaped and baked in stone ovens, producing a crunchy outer crust, with plenty of soft, chewy bread inside, with a flavour and taste second to none.
I want locally sourced products
Our producers use raw materials which for the most part are sourced locally, for example, Moulin de Kleinbettingen flour. We’re able to draw on a vast heritage of local, traditional craftsmanship.
I’d rather eat organic bread
The other is Oiko-Bakhaus, which under the patronage of Frank Obertin bakes four different 100% organic breads for Cactus using local flour grown and milled in Luxembourg.
I’m following the smell of fresh bread
Each Cactus bakery has a manager, a “cuiseur”, who is specially trained to ensure that our bread is baked to perfection – so that you can have beautifully crusty bread at any time of the day. Just follow the smell of freshly baked bread and enjoy it straightaway!
Zesumme fir eis Bio-Baueren
United in the strong belief that it’s vital that organic farmers are valued and promoted, BIOG, Pains & Tradition and Cactus have set up a production chain to organically grow and mill cereals to produce flour which is then used to make slow-baked bread. Our collaboration has brought together organic farmers, bakers and grocers with the aim of providing shoppers with a product that safeguards traditional, age-old know-how and respects people and our land. BIOG flour comes exclusively from organic farms in the Greater Region and is used by Pains & Tradition to produce five different slow-baked breads.
