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.

Flagship875g — 300 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.

Shareable1.4kg — 420 сом

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.

Italian500g — 220 сом

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.

Seeded875g — 340 сом

Multigrain

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

Rustic400g — 200 сом

Stretto

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

Dense875g — 320 сом

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-free1.1kg — 380 сом

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.

Rustic500g — 180 сом

Ciabatta

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

Sweet900g — 360 сом

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

Two dedicated doughs, two traditions — neither is our bread 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.

Hand-stretchedPie 1,400 сом / Slice 220 сом

NY Style

A separate, softer dough — hand-stretched thin, blistered in a hot hearth, finished with high-protein mozzarella and San Marzano tomato. Wide slices, folded in half.

Add Toppings +80 сом each

Fennel SausagePepperoniMushroomOnionOliveBell Pepper

Visit the Bakery

Fresh Bread, Every Day.

Bakery 7 am -- 10 pm daily

Pizza kitchen noon -- 10 pm