Any meal.
Any time.
Four ingredients. Three sachets. Pre-weighed, pre-blended — add water, stir, and make any of these 7 meals. Cold oven — never preheat: the rise happens on the way up. No measuring. No guesswork. No other bread mix on Earth does this.
Warm water — about 35 °C — wakes the yeast: flavour and rise, meant for the breads. Cold keeps pancakes and crêpes exactly as intended. Nothing can go wrong either way.
Two sachets, 400 ml warm water. Press into a tin. No waiting — the rise happens in the oven. Dense crumb, clean crust. The benchmark — the full loaf at its finest.
One sachet, 200 ml warm water. Straight into the oven — no second rise. A full loaf, ready in under three quarters of an hour.
Press flat on a lined tray. Toppings after 15 min. One sachet makes one full pizza or five pizzettas.
Press thin — 6–8 mm. No tin needed. Crisp edges, dense centre. One sachet, one flatbread.
Thicker batter, covered pan, flipped once. Two dense, golden pan breads. Bread without an oven.
Looser batter, 280 ml water. Three minutes per side. About five pancakes. Done before the coffee brews.
Very loose batter, 300 ml water. Thin, lacy, golden. About seven crêpes. The fastest thing you can make with flour.
GIVES.
36g of protein per loaf. All nine essential amino acids. High in lysine, arginine, and branched-chain amino acids. 44g of fibre per loaf. 0g of gluten. No artificial sugar.
“That's like the Lemba's Bread from Lord of The Rings — one piece, and I am full; like good full.”
| 100 g | PNC Classic Loaf1 Sachet | PNC Large Sunday Loaf2 Sachets | |
|---|---|---|---|
| Energy | 316 kcal | 475 kcal | 950 kcal |
| Protein | 12 g | 18 g | 36 g |
| Carbohydrates | 55 g | 83 g | 165 g |
| Of which Sugars | 2.3 g | 3.5 g | 7 g |
| Fat | 2.9 g | 4.3 g | 8.6 g |
| Of which Saturates | 0.7 g | 1.0 g | 2.0 g |
| Fibre | 15 g | 22 g | 44 g |
| Salt | 2.0 g | 3.0 g | 6.0 g |
| Gluten | 0 g | 0 g | 0 g |
Complete protein — all nine essential amino acids. Per Large Sunday Loaf: lysine 2.1 g · leucine 2.6 g · valine 2.1 g. With buckwheat’s rutin alongside.Rich in psyllium fibre — enjoy with water.Values are approximate and may vary slightly by batch. All ingredients sourced directly. No additives. No fillers.
Nothing
else.
Grown in the Lausitz. Milled in the Lausitz. A mill that has not stopped since 1772 — the same stone wheels, the same grain, the same discipline. No substitutes. No blends.
Most crops won't grow in Lausitz soil — sandy, low in nutrients, slightly acidic. Buckwheat thrives in it, and concentrates a depth of flavour that neutral commercial soils cannot produce. The Sorbian people have farmed it here for centuries, selecting locally-adapted varieties that industrial growers long abandoned for higher-yield, blander alternatives. Buckwheat is also fat-rich and goes rancid fast. Proximity is not a preference — it is the condition. This mill is 850 km from your door. The commodity alternative ships from Manchuria. That distance is in every slice.
250 million years old. Hand-broken in the Salzkammergut deep inside the Austrian Alps. No additives. No treatment. Only time, stone, and restraint — before bread existed, this salt did.
The Permian sea that left this deposit evaporated 250 million years before the first human baked anything. What remains is a mineral record untouched by industrial refining, iodised spraying, or anti-caking agents — the adulterants in every supermarket salt. The hand-breaking matters: mechanical grinding heats the crystal and drives off volatile trace minerals. Altaussee salt is broken cold, dried slowly, and arrives with its full mineral profile intact. You taste the difference. It is not subtle.
The only region in the world with the binding strength gluten-free bread actually requires. Certified. Direct. Unadulterated. Every other region produces an inferior crop — we checked.
Gujarat husk produces 20–30% mucilage by weight. European husk produces 10–12%. That gap is not marginal — it is the difference between a loaf and a crumb. The reason is the climate: the semi-arid heat of Mehsana district forces the plant to produce a thicker seed coat as drought protection. The plant is protecting its seed. That coat is what binds your bread. No other region replicates the conditions. We source directly from certified cooperatives — no broker, no blend, no dilution with inferior crop from secondary regions.
Pure organic yeast — gluten-free and emulsifier-free, nothing but the living organism. No proving, no waiting, no preheating — the dough goes into a cold oven and the rise happens on the way up. The ritual stays — add water, stir, bake.
Almost every dry yeast on a supermarket shelf carries a hidden passenger — E491, an emulsifier added to survive the drying. Ours carries none. It is a certified-organic alpine yeast — DE-ÖKO-006, gluten-free and emulsifier-free — a single clean ingredient, so that “nothing else” holds true to the fourth. Stirred dry into the mix, it sleeps until water wakes it; in the oven’s warm-up window it breathes carbon dioxide into the dough, and by the time the crust forms it is gone — no sodium, no metallic trace, nothing left behind but lift and the smell of real bread. And every PNC batch is laboratory-tested for gluten before it ships. Warm water, about 35°C, feeds the rise; cold works, quieter. Pancakes and crêpes hit the pan before it can stir — they stay exactly as they were.
Everyone
at the table.
Four ingredients. Priced at cost. Seven meals — from a crêpe in 3 minutes to a full loaf in 55. This is not a health product or a specialty item. It is the world's best buckwheat mix — for every table, every meal, without exception.
Zero gluten. Not trace. Not reduced. Zero. The formula was developed specifically so that those with celiac disease do not have to compromise on bread that tastes like bread or even better.
Buckwheat brings 36g of protein to every large Sunday loaf — all nine essential amino acids, including lysine and arginine. High in branched-chain amino acids. No filler carbohydrates. No artificial sugar. For anyone who eats with intent.
GET
BREAD.
3 Loaves Per Pack · Ships to every country on Earth · Arrives in 3–5 days
From € 9 per pack · 3 to 48 loaves · Gluten Free
Ships worldwide · arrives in 3–5 days
"Never felt this well after eating bread."
"That's like the Lemba's Bread from Lord of The Rings — one piece, and I am full; like good full."
"Love in bread form — that is what this is."
"I had but one problem with PNC. There is no return from it."
"I had days with PNC pancakes for breakfast, pizza for lunch, and bread at night … and I never regret it."
No account needed · Ships worldwide
Currently no sales or shipment to Galilee, Samaria, and Judea (=Palestine) due to the Antichrist Invasion.
0g gluten. Not trace — zero. Celiac-safe.
First bakery batch — limited · Boxes leave Monday & Tuesday
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