“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.
Borodinsky bread Black wheat toast bread Village non-yeasted bread Bavaria bread Village wheat bread Round grain bread Ciabatta Black mini-ciabatta Malted mini-ciabatta Bun with sesame Grain bun Classical bun Multigrain long loaf Grain toast bread Non-yeasted baguette Long loaf with seaweed and salt Grain baguette Village malted bread Baguette Soon something tasty will appear here