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Mini-ciabatta
“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