Our breads
Astrié
For years, we have been baking bread with flour by Ágoston Nobilis, made by Ágoston and his team on an Astrié granite stone mill at Csoroszlyafarm in the Zsámbéki basin. The mill came from France, from the workshop of Philippe Lauzes.
We also add a little little emmer flour to the dough, we work with the "taillé" process without shaping, using nothing but natural sourdough, and this is how our classic Astrié bread with a high nutritional content is born.
Baguette
Baguette is one of the most well-known types of bread in the French baking tradition. We make it from BL80 wheat flour with sourdough and we don't use yeast. Its soft dough, similar to pizza dough, and the less acidic leaven used separately for this bread give it the particular character that distinguishes it from classic white bread when eaten fresh: soft, creamy taste, thin, crispy crust, loose lining.
White Bread
We make our white bread from BL 80 flour produced by Pásztói Biomalom. It is characterized by a softer, less strongly sour taste, crispy, but not too thick baked shell.
Light Brown Bread
We also make our light brown bread from BL80 wheat flour made by Pásztói Biomalom. Compared to white bread, its flavor is more pronounced, but not disturbingly strong, thanks to the slightly sour rye sourdough and the characteristic whole wheat flour.
Alakor
This bread's flour (so-called ancient grain) is brought to you by László Trungel, which has become a classic for our bread, from Jósvafő.
Rye Bread
Our rye bread is 50% whole grain rye, 50% BL80 wheat flour. Its character is clearly dominated by rye, which is why it is not so easy to work with. Rye contains vitamin A, vitamin B1, vitamin B6, iron, magnesium and calcium. Its unmistakable aroma and sour, fruity taste are best fresh. Due to its high sap absorption capacity, rye can be kept exceptionally well. It can also be sliced very thin, it does not crumble.
Dinkel Wheat Bread
It contains 50% white dinkel flour and 50% wholemeal flour. It is characterized by a distinctive taste, a pleasant aroma, a soft-crisp shell and a lining with small holes. Some people swear by it. We love it too.
Four Seeds Bread
We make our seeds bread with light brown bread dough. A mixture of linseed, unhulled sesame seeds, unground poppy and sunflower seeds is added to the dough. Sesame seeds contain the highest number of vital minerals. In addition to its high calcium content, it is rich in vitamins E, B1, B2, phosphoric acid, lecithin, and unsaturated fatty acids, and is effective in reducing bad cholesterol levels and blood pressure.
Buckwheat
Hajdina kenyerünk NO GLUTEN elven alapszik, lévén a hajdina egy gluténmentes gabona, azonban érdemes figyelembe venni, hogy gluténtartalmú termékekkel egy üzemben készül. Mint az Astrié kenyér lisztjét, a hajdinát is Nobilis Ágoston őrli a Csoroszlyafarmon. Saját kovászával kelesztjük és lenmagőrleményt teszünk még hozzá. Karakteres, semmivel sem összehasonlítható íze és illata van.
