Olivier sells his bread in Bantry Square. In his words (and borrowed from his Neighbour Food listing:
“i create 100% organic artisan sour-dough Bread using only the finest ingredients.
The flour is 100% organic, there is no pesticide ( round-up) and the white wheat is not fortified (No chalk also called calcium carbonate, no iron etc…)
The salt i am using is unrefined sea salt ( all the goodies like iodine, minerals etc… are still in the salt)
The water is gravity purified ( No fluoride, no Chlorine but still has all the minerals unlike RO)
Basically the bread is made only using water, flour and salt, no man made yeast.
The sour-dough starter is only flour and water.
It take about 12 hours for the bread to raise and during this time the sour-dough starter break down the gluten and make it a lot more digestible.”