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“Freshly baked” bread means “soft” bread – that what we were taught in Soviet times. But we did not know about ciabatta back then. We did not know how fluffy it could be with dry crispy crust. We did not know about peculiarities of sea salt and olive oil. That is why Russians loved ciabatta as soon as they tried it. In “Glavhleb” we are very picky about ingredients of ciabatta: only virgin olive oil directly from Greece, salt from Kesselman, caring hands of our bakers and determination of managers.

Ingredients: straight white wheat flour, pressed yeast, sugar, salt, sourdough (water, top-grade flour), milk 3,2%, water.