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.
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.
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.
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 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.
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!
One of our bestsellers for those fond of traditional Soviet bread. It is made of rye and wheat flour with our special rye starter. “Stolichny” makes a great companion with marinated sprats and herring. Add some fresh or salted cucumbers, crisp sauerkraut and sunflower oil on top and it turns into a true feast!
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.
We created this bread long ago and are really love it. Despite its intense dark color it is made of white wheat flour with raisins. To make it good for you and give it a color we add a tiny bit of absorbent carbon to the dough. “Detox” makes pretty and flavorsome sandwiches, say with goat's cheese and herbs or with cream cheese, smoked salmon and capers.
В этом хлебе много злаков на корочке, а внутрь мы добавляем только богатый Омега 3 темный и светлый лен. В этом хлебе также используется смесь алтайской цельнозерновой муки и муки высшего сорта. Прекрасно подходит для сендвичей и завтраков
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.
Like the classic «Wheel» this bread is made with our special natural starter and whole-wheat Altay flour. So it has it all: rich flavor, tender crumb and on top - rich aroma and texture of whole mixed seeds.