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
Olive Rye Sourdough
We used a non-conformist approach to create our version of olive bread, combining traditional techniques used for rye, and especially dark rye sourdough breads in the north of Europe, with ingredients typical for Mediterranean breads. And the outcome is a soft, tangy crumb infused with the intricate aroma of Herbes de Provence and scattered with…
Ploughman loaf
The recipe of this dark rye bread was inspired by a unique taste of Narochansky scalded rye bread developed over fifty years ago in Belarus (then USSR). Sheer taste of rye is enriched by addition of potato, rye malt, hint of honey and spiced up by fennel, anis, caraway seeds and coriander resulting in aroma…
Vatrushka
Traditional Eastern European Tart, or Vatrushka, is a pastry made with unsweetened yeast dough. The dough is very soft and traditionally filled with cottage cheese, often mixed with raisins. When I was at school Vatrushka was one of the most popular pastries at our school canteen. Naturally, when we started to bake in Australia, I…
Pick-me-up rolls
As colourful as yummy these little rolls burst with cranberries and nuts packed inside dense texture of rye sourdough.These rolls are full of goodness given to us by Mother Nature: flours from three types of grain (wheat, rye and oat) are mixed with multiple seeds and carrots.As colourful as yummy these little rolls burst with…
Richemont Spelt Wholemeal loaf
100% spelt-wholemeal 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.
Butter Toast bread
An old-fashioned white pan bread that makes the best toast you’ve ever had. Lightly sprinkled with sesame seeds. Serving suggestion: As the name suggests use it for any toast you like
Zopf
Zopf, or “Butterzopf”, is a traditional Swiss bread which I learned to bake at Richemont. The bread is enjoyed throughout the country, yet its appearance varies slightly from canton to canton: in Eastern Switzerland, it is long and pointed; in the canton of Bern, bakers make it very wide and round at the end, and…