Just pulled out of oven!

Let's meet .. Mr. Bread

When we found this place and started to work on the renovation project we knew we want to have a bakery part of it. But since we had no idea about baking bread, at the first stage it seemed we will go for any cooperation with some already established bakery. Most likely good for us, it didn't ended up this way and we got the chance to try it on our own. We met Luděk, by that time graphic designer and amateur baker. We did couple training in London's E5 bakehouse, brought an old Kornfeil oven from Sweden, the team got new members - architect Peter and three of our long-term colleagus, pastry maker Martina and Michal with Dominik, our Café Lounge's ex-cooks. What a great group of "non-bakers". And the breads and pastry they are pulling out of the oven .. big respect to all!

We focus on breads, our range is quite small but we stand straight behind the first few. Hopefully there will be some new guys added soon. We bake proper and honest bread, we used to know in past. We work with higher hydration, go for darker crust and play with long fermentation. And why the names? Since located in Světova street (named after Mr. Svět, which actually means World) .. so the street name and connection to the recipe and country of origin.

We do pastry as well .. sweet buns, cakes, cinnamon rolls, carrot cake and other sweet stars. One day there shall be croissants, baguettes and few more on the menu. Not many, but great ones.

Our breads

The American

  • wheat flour
  • wheat bread flour
  • stoneground rye flour
  • potatoes, salt, wheat leaven
  • slow fermenting for about 16 - 20 hours in fridge

The Englishman

  • wheat flour
  • stoneground wheat flour
  • rye flakes, oat flakes, linseeds, rye leaven, salt
  • slow fermenting for about 20 - 48 hours in fridge

The Czech

  • wheat bread flour
  • rye bread flour
  • caraway, salt, rye leaven
  • fermenting for 5 hours in room temperature

The Dane

  • stoneground rye flour
  • wheat flour
  • rye flakes, raisins, salt, yeast, rye leaven
  • slow fermenting for about 16 - 20 hours in fridge

The Italian

  • wheat flour
  • sunflower oil, polish, yeast, sugar, salt
  • fermenting for 3 hours in room temperature