Slow-fermented bread, baked every morning.
A small family bakery in the old town. We bake with local rye and wheat, long fermentation and very little else.
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A small family bakery in the old town. We bake with local rye and wheat, long fermentation and very little else.
Contactfrom €4.50
Wheat, rye and seeded loaves, baked fresh from 7:30.
€2.20
Our Saturday classic, best eaten warm.
from €28
Birthday and celebration cakes, order three days ahead.