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Malted mini-ciabatta
Some people think that regular bread is a little too hardish for sandwich and toast bread is too beaten. But tender ciabatta with holes in a soft part – oh, my! In order to highlight some ingredients common flavor is not enough and we developed a new recipe with malt. It seems the same, but there is a nice aftertaste, which makes it unusual. Malted mini-ciabatta is not suitable for bakeries, but in sandwich shops it will become a real hit.
Ingredients: wheat flour, water, salt, olive oil, malt, predough.
Borodinsky bread
Black wheat toast bread
Village non-yeasted bread
Bavaria bread
Village wheat bread
Round grain bread
Ciabatta
Black mini-ciabatta
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