Craft bakery · Budapest

Thirty hours. Three ingredients.

Flour, water, salt. No yeast, no improver, and the dough gets as long as it needs. Which is why we're usually sold out by two in the afternoon.

What makes this bread different

There's no secret and no trick. It's just slower than the way bread is usually made now.

Three bakes a day

Bread comes out of the oven at six, at nine and at one. Nothing sits on the shelf from the morning.
Flour from local mills

We work with four mills, all within two hundred kilometres. The sack says which grain it came from and when it was milled.
Nothing that doesn't belong

No yeast, no improver, no preservative. If a loaf dries out on the third day, that is exactly right.
The same six people

Six of us start at two in the morning. The same ones stand behind the counter later, and can tell you what you're holding.

The daily range depends on the starter's mood and the season. This is what's always there.

When is the bread fresh?

Six, nine and one o'clock. The mid-morning bake is the biggest and the afternoon one the smallest — after two there is often only pastry left.

Can I reserve something?

Yes, by phone or at the counter. We hold it under your name until eleven, after which it goes back on the shelf.

Do you have gluten-free products?

No. We work with wheat flour in a single room, so we can't rule out cross-contamination, and we don't sell what we can't stand behind.

On Ráday utca, next to the corner florist. From six in the morning until we sell out.