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A condiment born from rescue.
This rich, umami-packed liquid amino is crafted from surplus bread that would otherwise go to waste. Through a slow lacto-fermentation process, the starches and proteins transform into a deeply savory, complex sauce — earthy, slightly nutty, and endlessly versatile. A few drops elevate soups, dressings, marinades, or roasted vegetables. Made by hand in small batches at Mater's kitchen in Geneva.