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 follow a traditional Jewish recipe to make this rich, soft and sweetish bread. While visiting us a rabbi very much approved our challah! It is especially great in the morning with some soft boiled eggs and butter...
Remember your mama sending you to the bakery, when you were little? You got «nareznoy» loaf and tore off its end on your way back. Back at home you spread some butter over its slices and topped them with «Doktorskaya» sausage... We follow the classic recipe for «Nareznoy» with just two modifications. We use good butter instead of margarine replaced most of the yeast with our natural starter. Both obviously make it taste even better.