About us
We bake in small batches and stop when the dough runs out.
Our flour comes from regional mills and our starter is older than the shop.
Come early on Saturdays: the rye usually sells out by noon.
We have been in Liepaja since 2017.
We bake in small batches and stop when the dough runs out.
Our flour comes from regional mills and our starter is older than the shop.
Come early on Saturdays: the rye usually sells out by noon.
We have been in Liepaja since 2017.