French law (The Bread Decree), passed in 1993, placed strict guidelines on ingredients that traditional breads, like baguettes, allowed to be made of, limiting them to basically wheat flour, water, yeast, and common salt. We were not as restricted by the law and added light rye and hint of molasses to the list plus additional…
Markets and events pre-order
Do you know that all items at our bakery are baked in small batches. To avoid disappointment of missing out on your favourite bread or pastry you can pre-order them. Place an order online and collect it from one of our weekend markets or events. On the day we will prepare and put the order…
Bushwalker Treat bread
The recipe of this bread is based on the famous Russian Borodinsky Rye, yet it was fine-tuned to produce a bread with less dense, airier crumb. Each loaf radiates balanced aroma of ‘true’ traditional dark rye bread. Delicate taste is developed during many hours of multi-stage scalded rye and sourdough fermentation and enhanced by subtle…
Viru
Not your average bread. Viru is a bread originating from Estonia. We have perfected the recipe to deliver an authentic taste with light hints of honey and caraway seeds. This rye bread is both delicious and wholesome. Serving suggestion: It makes an excellent sandwich bread as well as a wonderful accompaniment to soups and salads,…
Bavarian Country Rye
Traditionally this medium rye (60%) bread was baked in Bavarian villages for special occasions. It has a crispy, chestnut brown, shiny crust and an open light-coloured crumb. For those who don’t want the white bread, but also not the full body of rye: here we have a tasty combination of the two grains. Serving suggestion:…
Multigrain Superloaf
Large (over 1 kg) “brick-shaped” light sourdough rye bread. The loaf has airy light texture, super-packed with chia and linseeds and aroma of rye infused with sweetness from the seeds. Serving suggestion: Versatile bread for sandwiches, really great with any topping you try
Buckwheat Ear
Baguette-ish style crusty bread with a mild, sweet, wonderful flavour you won’t forget soon.
Luzerne spelt bread
Another 100% spelt bread in our collection. Special method of dough preparation creates soft, moist texture of the crumb with the distinctive nutty spelt aroma. Not very traditional shape of this bread further ensures that it stands out from the crowd. Serving suggestion: Irresistibly delicious bread for sandwiches.
Bagels
There is no more food item is “New York” than the humble bagel, thanks to bakers from Central Europe and the Russian Empire who emigrated to New York in the early 20th century. Their bagels had a richness and texture all their own, were dense and chewy with a lovely golden crust. Eventually traditional Jewish staple…
Pretzels
We don’t know exact origins of the pretzel, it is still a mystery. Nevertheless, we do know this is a staple food item in Germany, Switzerland and many other European countries. Our pretzels have classical shape with a pretzel loop, and the dough is prepared in the traditional way that gives them a shiny “skin“…
3-grain loaf
Another great German rye bread — loaded with seeds and flavour. Sourdough fermented combination of three cereals creates a bread with light-coloured crumb dotted with linseeds and dark brown crust. Rye meal is balanced well with wheat meal and oat groats. Slightly sweet taste is great and so are health benefits! Serving suggestion: Great with…
Cranberry Walnut sourdough rolls
As colourful as yummy these little rolls burst with cranberries and nuts packed inside dense texture of rye sourdough. Serving suggestion: Delicious with a little bit of fresh butter
The Canelé – Bordeaux’s unusual winemaking pastry
Stroll around Place Gambetta square in the city Bordeaux and you may notice many shops selling red boxes of spool-sized rum and vanilla pastries for which this city is famed. This is the canelé (pronounced kan-el-AY), a by-product of winemaking. Sometimes legends take precedence over history. The origin of this Bordeaux delicacy remains a mystery….
St Petersburg Rye
Contemporary medium rye bread with delicate balance of slightly pronounced caramel sweetness and spiciness. Serving suggestion: Delicious and versatile companion for a wide range of meals, from soups and salads to cheeseboards.
Fruit loaf
We bake this long-fermented fruit [and nut] bread using very traditional recipe from Switzerland. The loaf is pretty healthy and wholesome. It’s filled with a medley of six nutrient-rich dried fruits (apple, apricot, pear, peach, nectarine and raisins), whole grain flour, and hazelnuts! Serving suggestion: Nicely slice it, spread with – dare I say it?…
Breakfast loaf
Fantastic bread for all types of sandwiches!
Rogliki
A quick search in Wikipedia for this pastry reveals that almost every European language has a name for it, just look at these few examples: kifli in Hungarian kipfl in Austrian Italy Kipferl in Austrian German Hörnchen in German kifla or кифла (pl. kifle or kiflice) in Croatian, Bosnian, and Serbian кифла or kifla in…