PanMostacho

We are #PanMostacho and we make #PanParaValientes like you! #dare yourself

"We believe that creativity is a fundamental action for the creation of a community future, and the PAN was the best starting point!"

Considered one of the 5 best bakeries in Santiago according to various media outlets, Pan Mostacho is a postmodern, artisan, sourdough bread bakery with a special stamp given by its owners Pierre Sauré and Álvaro Saavedra, who was born to “Recover a way of cooking where the main ingredient was “time”, so we could share the culture of eating well”. They have participated in multiple gastronomic festivals and entrepreneurship fairs showing their products and doing massive classes, they have opened 3 branches and this 2022 they will be 6 years old.

Different loaves of wheat, wholemeal and rye flour stand out, white ciabattas and basil-garlic, baguette, walnut mold, sandwiches, Chilean focaccia, its own line of grain coffee, a line of smoked meats to accompany its breads, and pastries such as croissants, croissants stuffed with delicacy, Danish, babka, cookie stuffed with cream cheese and more. They have different lines of flours and sweet preparations.

The sourdough is a culture of yeast and lactic bacteria (responsible for fermentation in multiple foods) that enrich the bread and that preserve your intestinal flora and fill you with nutrients. For bread, sourdough is the base of production. With it the bread ferments and becomes nutritious.

The long fermentation bread has a long and meticulous artisan process. It begins with kneading and resting the dough at controlled temperatures from 6 to 48 hours. 30% or 40% of the content of the recipe is addressed by the sourdough as the main ingredient and each type of recipe preserves different ingredients, processes and hydrations, using different manual techniques of forming, kneading and baking to produce different types of breads. from one day to the next, several times a day.

A sourdough bread lasts for a long time if its moisture is kept in a dry place, to prevent the appearance of mold. Room temperature is the key to letting the bread not lose its quality. We must think that bread is alive and needs to breathe. The refrigerator sometimes increases the humidity to such an extent that mushrooms flourish more easily. Covering it with a cloth, storing it in a drawer, or simply leaving it in a bag can help you consume the bread gradually without wasting it. Slicing and freezing it, or freezing it whole is also a good option if you can't get to the bakery regularly.

The main ingredients of our bread are flour, water and salt. We do not add fat (of animal origin) to flavor our breads, except for breads (pastries) that require eggs or butter as they are enriched recipes, or cheese breads and butter cookies. We have a vegan line.

Dare yourself!