The natural leavening is obtained using only fresh sourdough Cupiello guarded and refreshed in our Cupiello's Mother House.
The advantages can be summarized in three adjectives: tastier croissants, more digestible and longer friable. As certified by accurate scientific studies conducted at the University of Naples by prof. Danilo Ercolini, professor of microbiology, and prof. Rosario Cuomo, associate professor of gastroenterology.
Furthermore the Madrecupiello yeast has a powerful communicational impact. If properly communicated, natural yeast can lead to 20% sales growth.
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