There are two types of traditionally prepared Lithuanian breads: plain fermented and scalded.
Plain fermented bread is known since the earliest times, while the history of a scalded bread has only started since the beginning of the 20th century. Plain bread ferments overnight, but needs to be kneaded for a long time, while the fermentation process of the scalded bread takes almost 3 days. Here, at The Happy Family Bakery, we use both methods, following the long-preserved recipes (restored from the family treasured diaries of our own bakers). Yet we are strong on innovating experiments, creating new signature bread variations with spices, boosting it with our personal touch and inspiration.
When you see the loving and caring hand of your luck stretching out towards you, be ready to trust it and make a leap of faith, as this chance might never repeat in your whole lifetime. Many years ago one Lithuanian, who we are now proud to call one of our team of bakers, was remodeling his grandma's old house. Below the cooking stove, he found an old jewel box, with little amber stones on the lid and nicely carved side panels. One may expect to see some golden coins inside. Or jewels granted by a king to his forefathers centuries ago... However, in this one he found some sheepskin-like paper with… recipes! Bread recipes, that as it turns out, were the only “treasure” hidden in the jewel-box, deposited half a meter deep in the ground, and kept there for over 50 years...
