Since 1994
We began with one oven in a cellar in Vinohrady. The starter that leads our loaves today is still the same one — grandfather began it in the first week, and we have fed it every morning since.
Until 2003 we baked only for the neighbours on our street. Then people from all over Prague found us and we had to buy a second oven. Today we have three shops, but the craft has not changed. Our flour comes from the mill in Podolí, our salt from Kolín, our fruit from farmers in Posázaví. Nothing goes into the dough that we could not name for you. A loaf takes 26 hours to make here. It cannot be hurried, and we would not want it to be.
Morning shift, Vinohrady shop
1994
Baking since
3
Shops in Prague
26 h
Before a loaf exists
Starter, not yeast
Our loaves rise on our own rye starter. That is why they are still fresh on the third day and sit lightly.
Flour from one mill
It comes from a family mill in Podolí. We know which field the grain came from, and the miller knows what we need.
Fresh in the morning
Whatever does not sell goes to the food bank in the evening. You will never find yesterday's bread here.