This bread is a combination of whole-wheat flour from Altay and our special natural starter. Both its rich and unique flavor and its soft and tender crumb result from long fermentation of dough. The “Wheel” keeps very well though it is unlikely to stay untouched for long.
We are proud of our traditional baguettes made according to the French method with a combination of our favorite Altay starter with a special mother dough. Their crumb is fine and airy while the crust is thin and crispy. This bread is good any time, for breakfast, lunch and dinner, should you have it on its own, complement by butter or olive oil, make sandwiches or bread soups with it.
We follow the traditional French method coming from Brittany and Normandy where the highest quality buckwheat is cultivated. The dough contains 25% of buckwheat flour and 75% of wheat flour as well as some wheat bran and gets leavened by our special natural Altay starter.
For this traditional white bread we combine our favorite Altay starter with a special mother dough. The bread comes out light, airy and flavorsome and forms great thin crust. Any baker would be proud of it! Tear off a little piece and dip it in good olive oil – it is a great combination.
This is our take on «Borodinsky» bread which is greatly appreciated by many famous chefs due to its deep and sophysticated flavor. Filippovsky is great with cured meats as well as with lightly salted fish and matches a wide range of cheeses from fresh brined varieties to mature hard ones.
These crispy wheat flour sticks are a great snack to accompany either red or white wine. They go beautifully with cured ham (jamón or prosciutto), sun-dried tomatoes, green and black olives as well as olive oil.