Piekarnia Dwóch Ojców
Piotr and Mariusz have known each other for over twenty years - they played in a band together before they started baking together. When both began struggling with health issues, they came to one conclusion: the bread they were eating wasn't real bread. They started experimenting in their home kitchens. Then came a crazy idea - what about a bakery? Their first loaves made it to the Green Market in Ochla, and soon after they opened a shop in Zielona Gora. Today, a hundred and fifty loaves come out of their oven each day. Each one takes a full day to rise. Flour from a miller in Mazovia, eggs from an organic farm, butter from soured cream. 'If we're going to bake bread, it can only be the kind we'd give our own children without hesitation' - they say.
We didn't start with a plan for mass production. We started from a need to do things honestly.
How is their bread made?
Natural sourdough
No improvers, no shortcuts. A real sourdough starter - their rye wholemeal bread is made using a five-phase method. Five times a day, someone has to come to the bakery and feed the starter.
Twenty-four hours
That's how long it takes to make a single loaf. Long fermentation, proofing, and only at the very end - baking. Nothing can be rushed. That's why you need to reserve your bread in advance.
Less, but better
A hundred and fifty loaves a day, four kinds: prostak, tosciak, zytoraz and spelt. Miss one pick-up and you're out. They don't encourage eating lots of bread - rather one or two slices, but of the best quality.“We bake honestly, naturally, with artisan passion.”
How to get there
ul. Westerplatte 32, 65-078 Zielona Góra
Reviews
We're working on this section.Soon you'll be able to rate and read reviews from other users.