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….
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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…
Deli Rye Baguette
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.