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Our story
ORZA began with a simple frustration: the food sold as “healthy” often needed the most explaining. So we went back to the beginning — grain, pulses, seeds, olive oil, water and heat.
Where we come from
ORZA’s founder was born in Spain, into a Moroccan family. Mediterranean food is home rather than a theme: the grain-and-legume cooking of Spain and Morocco, bread at every meal, food shared from the middle of the table.
Why bread comes first
Bread is at breakfast, beside lunch and in the middle of dinner. It’s one of the foods we eat most often, so it’s where better choices can matter most. We wanted an alternative to highly refined loaves without giving up the warmth and pleasure of bread.
How we make it
Recognisable ingredients, named plainly. Exact measurements on every pouch. Simple packaging, small batches planned around real orders, and a modest margin — because better everyday food shouldn’t become a luxury.
Where we’re going
Bread is where we’re starting, not where the idea ends. Over time we’d like to make food closer to the people who eat it, bring prices down as we grow, and carry the same principles into other Mediterranean staples.
The idea, in one line
Better food should be easier to reach.
Every ingredient named, and every claim earned before it’s printed.
No bread expertise required: water, olive oil, a bowl and a pan or an oven.
Simple packaging and lean, demand-led batches keep everyday bread at everyday prices.
Our long-term plans are ambitions, not promises. We’ll earn them one pouch at a time.
The ritual
Chickpea Flatbread Mix, start to finish. One bowl, one pan, no special equipment.
Pour 350 ml of water into a bowl with the whole pouch.
Add 30 ml of your own olive oil. It brings richness and helps the dough come together.
Mix until combined, rest for 10 minutes, then divide into eight.
Shape each piece into a round and pan-cook for 3–4 minutes per side.
The loaf mixes follow the same idea, with their own water, proofing and baking times printed on each pouch.
The full method