From dough to counter: how fresh baked goods are made in our bakehouse in Gyenesdiás, and how they reach the shops three times a day.
Kneading
Our main flours are milled by a Hungarian mill, and we use filtered water for the dough.
The machines in our bakehouse in Gyenesdiás are mainly German and Italian: ovens, kneading machines and equipment that controls the proving.
Shaping
Crescent rolls, kalács, pogácsa: every product gets its own shape.
Most of our products are made to the recipes of our master baker, Sorok Attila. He is responsible for production, innovation and recipe development.
Baking
After proving, the doughs go into ovens, mainly German and Italian ones, and bake to a golden brown.
“Because a good day starts with good bread.”
On the road
From our bakehouse we deliver several times a day to Keszthely, Hévíz and other places on the north-western shore of Lake Balaton: to our partners and to our own shops.
Fresh baked goods arrive in the shops in the morning, mid-morning and afternoon.
On the counter
Our six shops in Keszthely, Hévíz and Alsópáhok welcome you from Monday to Saturday.
We bake our mini bakes on site and make our sandwiches fresh. In our café in Hévíz you can sit indoors or on the terrace.
