Campo Verde in Category "Natural Food › Pastries". Sorting: Product Name Alphabetically:

The fruity, finely crumbly apricot cookies are made from high-quality ingredients and taste almost as good as home-baked. They go wonderfully with fresh fruit or a scoop of ice cream, but can also be enjoyed on their own...

In Italy, grissini are one of the traditional appetisers. This version of the Mediterranean breadsticks is refined with spicy cheese and roasted sesame seeds. The cheese grissini taste best on their own, with antipasti and savoury spreads...

Deliciously chocolaty and slightly spicy: the finely crumbly ginger chocolate cookies are made from high-quality ingredients and taste almost like home-baked. They go wonderfully with fresh fruit or a scoop of ice cream, but can also be enjoyed on their own...

The finely crumbly oat and cinnamon biscuits are made from natural ingredients and taste almost as good as homemade. They go wonderfully with fresh fruit or a scoop of ice cream, but can also be enjoyed on their own...

Rusk is baked twice. After the rusk has been left to rest for one to two days to achieve the ideal cut firmness, the individual slices are toasted once more, thus giving the rusk its unmistakable taste. The spelt butter rusk tastes best on its own, as a snack, but also with sweet or savoury toppings. It is also excellent in desserts...

In Italian cuisine, grissini are one of the traditional appetisers. This version of the Mediterranean breadsticks is made from spelt and refined with roasted sesame seeds. Spelt grissini taste best on their own, with antipasti and savoury spreads...

The German Name for Rusk is "Zwieback" wich means twice baked. After the rusk has been left to rest for one to two days to achieve the ideal cut firmness, the individual slices are toasted once more, thus giving the rusk its unmistakable taste. The spelt rusk tastes best on its own, as a snack, but also with sweet or savoury toppings. It is also ...

Without yeast. This spelt crispbread with wholemeal rye flour is made from freshly ground rye and spelt using traditional methods. Enjoy the crispbread with sweet or savoury toppings...

As the German name "Zwieback" suggests, rusk is baked twice. After the rusk has been left to rest for one to two days to achieve the ideal cut firmness, the individual slices are toasted once more, thus giving the rusk its unmistakable taste. The whole-grain rusk tastes best on its own, as a snack, but also with sweet or savoury toppings. It...