Two-storey Czech restaurant with tank tank technology PILSNER URQUELL beer,
- pizzeria and bakery in the center of Vrchlabi town.
telephone contact
telephone contact
• Natural rye Bread, wheat-rye fermented bread variation with natural rice, wheat bran, sunflower and sesame seeds (macrobiotic balanced)
• Fermented Bread with wheat bran and sunflower seeds.
• Fermented bread with wheat rye with spelled
We bake bread and follow traditional Czech recipes.
For baking we use a stone oven, which is heated by wood and before setting bread, the chamber is wiped off and the coals removed to the ashtray. We use wooden pans and a functional historical dough machine from the First Republic For the production of bread sourdough, dough and proper mixing. In order to have good bread it is necessary to use quality flour and quality ingredients. But is also essential follow all technological steps one after the other to produce bread. A single error or time delay can lead to a nonperfect product. For the production of rye ferment, we use a three-stage fermentation technique.
The first stage of fermentation is done the day before baking. We monitor the fermentation time and temperature.
Bread should be as balanced for the body as much as possible from the perspective of ying and yang.
Our specialty is whole grain bread. This is characterized by the fact that it is baked without mold, as traditionally baked. Wholly bread contains less gluten, so it is denser and retains its specific flavor and suppleness for longer. We bake during the week and regularly on Fridays.
• Natural rye Bread
• Fermented Bread with wheat bran and sunflower seeds.
• Fermented bread with wheat rye with spelled
We bake during the week and regularly on Fridays.
We serve our bread with meals in our restaurant or you can buy it and take it home.
Book your loaf right now: +420 775 969 667