The dough for this homemade bread grows in special baskets made of natural wood and is baked on hot patty plates in thermo-oil ovens. It has a thick and crunchy crust, rustic and non-industrial looking.

Naturally fermented wheat sourdough is used in the production of bread, which gives softness, long shelf life and freshness. Thanks to this, the crust and the middle of the bread have specific aromas and full taste.

The flour used is semi-white flour type 700 and integral rye flour. There is a seed content in the bread and sprinkles (sunflower, pumpkin, flax, sesame, oatmeal), with the obligatory addition of naturally fermented wheat sourdough.

By using semi-white and rye flour, a higher content of soft particles and mineral substances, bakery dough is kneaded with more water, and during yeast fermentation, there is a higher content of aromatic substances, so baked breads are better and more fresh, juicier, longer lasting, with a better taste and aroma. The crust of such breads is yellower in color and with a more pronounced aroma, whose taste is additionally complemented by a combination of sunflower oil and a small addition of potato flour.

The middle of the bread is juicy and stays fresh for a long time. Thanks to the rye flour of smaller grinding particles, the structure of the middle of the bread is not rough, but softer and finer.