Our story.
Grandpa Stevan worked in a factory for 30 years. In 2012, when he retired, he bought an old brick oven and opened a bakery in the yard of his home at Glavna 7.
The first months he baked only for the neighbours. Five loaves a day. Then the café owner next door tasted the dark rye and said: "Your bread is better than anything I have bought in the last 20 years." Then he told everyone.
Today we bake 3 times a day. We supply 4 local schools, 2 nurseries, and 6 restaurants in Ruma and the surrounding area. But the approach is the same: no additives, the same starter culture we have kept for 14 years, in the brick oven grandpa Stevan bought.
What we will never change
No additives
Flour, yeast, water, salt. That is how bread has been baked for 5,000 years.
Starter culture · 14 years
The starter we have kept since founding gives the bread its distinctive flavour.
We bake 3 times a day
06:00, 11:00, 16:00 · always freshly baked bread.
Local sourcing
Flour from Vojvodina, milk from Pavlovci, eggs from Petrovic farm.