Homemade bread
Breakfast or brunch is part of every stay and recording session. Everything around the bread follows the same approach as the studio itself: slow, crafted, and built on good ingredients.
Craft sourdough bread from our oven
Sourdough works slowly and gives the bread flavour, structure and gentler digestion. Fermentation helps carbohydrates release more gradually, keeps you full for longer and makes minerals easier for the body to use. Its naturally acidic environment also helps the bread stay fresh without preservatives.
The starter is fed flour and water and left to wake up. A few minutes of work — then nine hours while it works alone.
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Sourdough gives bread time. Long fermentation helps break down some components of grain, including more complex carbohydrates and proteins, so it is often gentler to digest than ordinary yeast bread.
Yes and no. :-) Sourdough bread does not cause weight loss on its own, but because you need less of it and it keeps you full for longer, it does help indirectly — both with your figure and with digestion.
Compared with ordinary yeast bread, sourdough is the nutritionally better and more sustainable choice when you are adjusting your diet.
Fermentation helps reduce phytic acid, which can limit mineral absorption. The body can then make better use of minerals such as iron, zinc and magnesium.
The naturally acidic environment created by fermentation slows drying and spoilage, so the bread lasts longer without preservatives.
We use basic ingredients only: quality flour from Czech mills, our tested mix of flour types, water, starter, Himalayan salt and organic caraway. No additives, no improvers, no unnecessary ingredients.
Yes. And we also bake pizza here.
