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From a small bakery to a bread factory: where the real taste of bread is hidden
We were not allowed to eat bread. We eat pieces, bread and other advertised products. Where is the bread that was baked for centuries and called "Bread is the head of everything"?
- There is no tasty bread! It is better not to eat bad bread than to eat it!
It seems like there are bakeries in every yard and in every supermarket, and even in large shopping centers, but there is no good bread!
The path to real bread is long. To bake good bread, you need quality raw materials, good equipment and specialists. People who know and understand what they are doing. The taste and aroma of real, quality bread are formed during a long fermentation process. The longer this process lasts, the stronger the taste of the bread becomes.
What does the bakery teach? "Quick bread" that is prepared quickly by adding improvers. Chain stores also have products that defrost frozen semi-finished products and bake them on the spot. It is unclear where and by whom the semi-finished products were produced.
And everywhere the result is hot bread.
But once the bread cools down or sits on it, what do we see? This is definitely not the bread our grandmothers baked. For centuries, our grandmothers fermented cabbage in the evening, kneaded the bread only in the morning, and the next evening they had delicious, aromatic bread that could be stored for weeks without losing its flavor.
There are four lines operating around the clock, including wheat and rye bread, a bakery and a confectionery.
Why choose us? From a small bakery we have become a bakery. We always use high-quality raw materials, modern European equipment and constant quality control.
Come and see our products. From classic varieties to luxury varieties. Try our sweets. For some, it will be the taste of childhood...