Our Menu

Baked This Morning.

No commercial yeast. No sugar. No preservatives. Just flour we stone-mill ourselves, water, salt, and time — the four things bread was for thousands of years, before we forgot.

Naturally Leavened

Sourdough Breads

Every loaf is naturally leavened, shaped by hand, and baked on the hearth. We freshly stone mill all our whole grains just before baking.

Flagship725g — 340 сом

Daily Sourdough

Our everyday naturally leavened loaf — freshly stone-milled whole grain flour, Canadian winter wheat, a whisper of whole rye, baked on the hearth in a classic batard.

Shareable900g — 390 сом

Sourdough Community Loaf

A large miche meant to be broken and shared at the table. Long fermentation, thick caramelized crust, tender open crumb that keeps for days.

Italian2кг — 590 сом

Sourdough Filone

Slender Italian country loaf — lightly hydrated, gently shaped, with a thin crackling crust and a soft, stretchy interior. Perfect for sandwiches or torn by hand.

Seeded825g — 460 сом

Sourdough Multigrain

Five grains and soft seeds folded through a sourdough base. Moist, nutty, booming with flavor — a loaf that eats like a meal.

Rustic325g — 190 сом

Sourdough Stirato

A rustic baguette — high-hydration dough, baked hot on the hearth. Crackling crust, irregular open crumb, a long and quiet finish.

Dense1.1кг — 560 сом

Sourdough Whole Grain

80% freshly stone-milled whole grain, 20% whole rye. Dark, malty, and richly flavored, with a close crumb and a thick protective crust.

Wheat-free1.1кг — 640 сом

Sourdough Seeded Rye

A Danish-style rye packed with rye berries, sprouted rye, toasted pumpkin, sunflower, flax, and sesame. Dense, sliceable, built for a cold plate.

Rustic100g — 95 сом

Sourdough Ciabatta

Super-high-hydration dough, ultra-thin crisp crust, wide open crumb. Crispy outside, pillowy inside — made for dragging through good olive oil.

Sweet900g — 490 сом

Sourdough Cinnamon Raisin

A naturally leavened tin loaf swirled with Ceylon cinnamon and soaked sultanas. Tender crumb, lightly sweet, built for the toaster and a slab of cold butter.

Fresh from 7 am

Viennoiserie

French-laminated pastries made with levain and long ambient lamination. Baked fresh each morning.

Classic220 сом

Croissant

Plain croissant. French butter, levain, long ambient lamination. Shatters when you pull it apart.

Classic260 сом

Pain au Chocolat

Two batons of dark 70% chocolate rolled into the laminated dough. Still warm for the morning crowd.

Savory320 сом

Sausage Croissant

House fennel sausage, a smear of mustard, a little sharp cheese, folded into the laminated dough.

Daily310 сом

Twice-Baked Almond

Yesterday's croissants, split and soaked in rum syrup, filled with frangipane, re-baked until the frangipane caramelizes. Finished with flaked almonds and powdered sugar.

Specialty280 сом

Cinnamon Swirl

A croissant-cinnamon-roll cross: laminated dough wound around cinnamon-brown-sugar filling, baked flat in a muffin ring, brushed with honey glaze.

Noon to 10 pm

Sourdough Pizza

Our own sourdough Chicago pizza dough — naturally leavened, baked in a hot hearth.

Tavern thinPie 1,600 сом / Slice 260 сом

Chicago Style

Cracker-thin crust, rolled not tossed, with edge-to-edge cheese and toppings pressed right to the rim. Cut into small squares — party cut, the Chicago way.

Add Toppings

Fennel Sausage +250Double Elit Mozzarella +200Hawaiian — chicken sausage + pineapple +200Mushroom +100Onion +100Olive +100Bell Pepper +100

Visit the Bakery

Fresh Bread, Every Day.

Bakery 7 am -- 10 pm daily

Pizza kitchen noon -- 10 pm