It started with a starter in a kitchen, and the same starter is still doing the work.
It began in 2019 in a flat kitchen, in a preserving jar. We sold at the market on Saturdays for two years, until the Ráday utca shop opened in autumn 2021. The same starter works in it — it just raises a hundred and twenty loaves a day now instead of three.
People ask often. The answer is that sourdough doesn't scale: if you can't feel by touch that it's ready, you can't bake it. In a second shop we couldn't stand beside the mixer, and we'd rather stay one good bakery than become two mediocre ones.
The first hour after six is the best — everything is still warm.
