We make our sourdough bread using only water, salt and flour. Our starter – the magical leavening ingredient that gets air into a loaf of bread – hosts a myriad of wild yeasts that make our bread tastier and easier to digest than breads that are made with fast-acting yeast. All of our breads are fermented for at least 16 hours, giving the yeasts time to pre-digest the flour. This process also allows for better nutrient retention when the bread is eaten; many individuals who have had issues with gluten sensitivities are able to eat sourdough breads.

The prebiotics and lactic acid contained in the bread also help extend its shelf life to up to 10 days – when stored properly.

Our viennoiserie takes up to 72 hours to make – an obsessive, detailed process. Our croissant doughs, just like our bread doughs, go through long fermentation periods, and are layered with a type of French butter that has a particularly high fat content, giving our pastries the perfect flake and crumb. We fill our pastries with the best seasonal ingredients we can get our hands on.

Enjoying Kora products at home

Buy and freeze Kora products to enjoy them whenever you want. Pre-slice bread and when ready to eat, place in the toaster or in the oven on low heat. Reheat pastries on a low setting in the oven.

How to take care of your sourdough

To eat fresh, store your Kora sourdough in the paper bag you received it in. Be sure that the end is rolled down to prevent too much air getting in and drying it out. We recommend moving it into a kitchen towel after three days.


All of our breads are leavened with sourdough and go through a period of cold fermentation that lasts for at least 16 hours. Each loaf contains only three ingredients: flour, salt and water.


Wheat Sourdough / ≈ 900g / 3,90
Our classic wheat sourdough is a blend of white and wholegrain flours, and has an open, light crumb. It’s an excellent accompaniment to soups.

Rye Sourdough / ≈ 750g / 3,50
Due to its lower gluten content, our rye is more dense than our wheat. This makes it perfect for sandwiches.

Oat Sourdough / ≈ 750g / 3,70
Oat, emmer and wheat flour. Oats are toasted and in butter, then cooked into a porridge and mixed in with emmer and wheat flour.

Chocolate Bread / ≈ 750g / 4,20 / Available on Fridays and Saturdays
Our classic wheat sourdough enriched with honey, cocoa and a little bit of dark chocolate. Slightly sweet, and ideal for breakfast. Enjoy with butter, honey and tahini.

Focaccia 3
Very open, soft and aerated – our focaccia is a joy to make and eat. Topped with rosemary, olive oil and sea salt, it’s the perfect bread to share with friends over cheese and charcuterie.

Focaccia Chorizo 3,30
Our classic focaccia dough with chorizo, graviera cheese and tomato.


All of our viennoiserie is made with high quality French butter that has a particularly high fat content. The process of making each pastry takes 72 hours and involves extended periods of cold fermentation.

Croissant 1,80
Our classic croissant. Eat it immediately or reheat at 150C in the oven and enjoy it with raspberry jam.

Pain chocolat 2,20
A lot of dark Valrhona chocolate, along with our classic croissant pastry.

Caramelised Apple Danish 2,50
A caramelised apple on top of a bed of creme patissiere – finished with a walnut and almond crumble. Guaranteed to put a smile on your face.

Ham & Cheese Danish 2,50
Apaki ham from Mani, kaseri cheese and mustard bechamel. A savoury treat.

Potato and Onion Danish 2,50
Caramelised onion, roasted potatoes, cheddar sprinkle. Enough said.

Tarts 30
We make our lemon meringue, custard and chocolate ganache tarts to order. Each tart provides 10-12 servings. Pre-order yours 48 hours before your desired date by emailing [email protected] for more information or calling us at 2103627855.