ABOUT
Baked in a traditional stone oven, the bread boasts a beautiful, golden exterior and a soft, airy crumb that makes it a customer favorite and a true testament to the bakery's commitment to quality and tradition
Baked in a traditional stone oven, the bread boasts a beautiful, golden exterior and a soft, airy crumb that makes it a customer favorite and a true testament to the bakery's commitment to quality and tradition
The journey of bread begins with its primary ingredient—grain, which is grown and harvested from fields. Different types of wheat, rye, barley, and corn provide a variety of flours that influence the flavor, texture, and nutritional properties of bread. Wheat, rich in gluten, is especially valued for its ability to create elastic dough and fluffy loaves. There are many varieties of wheat, ranging from soft types used for baking pies and pastries to hard types perfect for bread and pasta. Rye, on the other hand, gives bread a dark color and a distinctive tangy taste, which is especially appreciated in rye loaves and sourdough bread.
The process of making dough requires a careful approach and patience. It all begins with mixing flour, water, yeast, and salt. Depending on the recipe, additional ingredients like oil, honey, or spices may be added. The dough is kneaded thoroughly to develop the gluten structure, which gives bread its characteristic texture. After kneading, the dough is left to ferment—a crucial stage where yeast starts working, turning sugars into carbon dioxide and alcohol, which gives bread its lightness and aroma. Fermentation can last from a few hours to several days, depending on the desired flavor and texture of the bread.
There are numerous variations of bread and baked goods, each reflecting the cultural traditions and preferences of different peoples. The French baguette is famous for its crispy crust and soft, airy crumb. Italian focaccia, enriched with olive oil and herbs, offers a denser and more aromatic texture. In Germany, rye bread with a rich flavor and dense structure is popular, while in Greece, flatbreads with the addition of olives and spices are often found. In addition to bread, dough is used to create many other products—from rolls and croissants to pizza and pies. Each product has its own unique characteristics and recipes, making the world of baking wonderfully diverse and rich.
001001 Bright street 1
Amazingtown
Dreamland
Monday to Friday : 7:00 a.m. to 7:00 p.m.
Saturday & Sunday : 9:00 a.m. to 5:00 p.m.