Even though they are called “white flour breads”, these breads’ recipes include a fair amount of rye flour which complements and deepens the common taste of wheat bread.
A hefty loaf of typical Polish bread made with natural starter. Fermented to perfection and baked with a lot of steam to expose the tasty crust
Some say that the name of Poland's capital takes origins in the family of a nobleman Wars and his wife Sawa, who was a mermaid. We don´t know that for sure. But we can assure you that our Warszawski Bread is versatile, ready to be at your family table every day, or can become the first Polish bread your conservative aunt Mary tries and likes.
Strong flavour, rich texture. We cannot promise it´ll make you as strong as a Kossak (at least not at once!), but you will definitely feel much more free-spirited and bouncier.
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