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.
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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.
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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.
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Nothing that doesn't belong
No yeast, no improver, no preservative. If a loaf dries out on the third day, that is exactly right.
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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.
A week in the bakery
- 30 hrs Fermentation time
- 3 Bakes per day
- 4 Local mills
- 0 Additives
What our customers say
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I haven't bought bread anywhere else in two years. The rye is still good on day three, and that isn't marketing — I tested it.
Ildikó F. Regular -
I ordered breakfast for twenty colleagues. It arrived on time, and they finished the leftovers the next day, which never happens in our office.
Dávid S. Office manager -
My husband is coeliac, so they can't bake for him — they said so straight away instead of selling me something. That's why I've been coming ever since.
Rita H. Customer
Ordering a larger batch?
For office breakfasts, events or celebrations we need two days' notice. Write to us and we'll confirm.