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.
This very large loaf is made on special order only. Like the smaller buckwheat loaf it contains a quarter of buckwheat flour, three quarters of wheat flour and some wheat bran. The dough is based on our special natural Altay starter.
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.
We make this bread follow the French method but leaven it with our special Altay starter. A quarter of the flour is buckwheat while the rest is wheat flour. We add some wheat bran to enhance the flavor and make this bread good for you. Try it with some chicken liver pâté or with any cold cut roast – it is really worth it!
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.
We make this baguette of traditional French dough following an ancient recipe. It really looks like a wheat stalk and can easily be separated into little buns. The «Wheat stalk» will look great on a special occasion table and can turn an everyday meal into a feast.
Can you finish a baguette at once on your own? If your answer is “no” then perhaps you have never had our garlic bread! We stuff it with freshly made garlic butter just before baking. Once it is ready and still warm there is no chance to resist.
You can taste these at a weekend brunch in any of the famous Moscow five star hotels or order them to us. We make these buns of French bread dough with highest quality sweet raisins mixed in before baking.
We add our special mix of cereals to this baguette made of traditional French dough. It is fragrant and airy, with light flavor and thin crust - a great choice for lunch, especially to complement vegetable soups.