We really cherish our neighborhood.
As many of you know our idea is quite simple - to provide pampering and delicious moments from the oven directly to your mouth.
Everything with us is made from scratch. For us, the smell when entering the kitchen is almost as important as the taste. And we will never lose it. For us it's all based on organic ingredients, authentic recipes, and good people who make it happen.
We have put a lot of thought into the ingredients of the bread, the types of flour and the addition of the seeds and grains that increase the nutritional value. We choose only the finest materials, and when we use natural and organic materials. Baking creates unusual breads.
It fills us with the satisfaction of feeding people. A lot of thought is invested in it - making it possible for our work to speak for itself.
Whole meal flour, white flour and sourdough.
Airy and soft on the inside and crispy on the outside, suitable for any meal.
Baguette made from Italian flour and sourdough,
Undergoes prolonged swelling which gives it its deep taste
It is considered easier to digest and healthier, with one reason being that it does not raise insulin levels in the blood after eating it.
The Creation Process
It all starts with a sourdough called Tzipi and her daughter Tzipipot made from natural preservatives that initiate and develop the swelling process for making each and every one of our breads.
The excreted leaven receives flour and water and after half a day at room temperature where the action of the microorganisms intensifies the leaven is ready for baking.
We preheat the oven to 230 degrees, at the bottom of the oven is a sling stone for baking in the oven, our oven heats up at least forty minutes in advance so that the bread will enter only at the right temperature.