Our breads are in the true sense of the word bakery art.
Our art starts from a careful selection of rye, from rye fields in Lower Austria. Mi znamo koje je poreklo svakog zrna naše raži. We know the origin of each grain of our rye breads. A small family-run mill with a long tradition of milling is turning this pure and natural rye into flour we are using for our breads.
Recipes, ie. knead for our bread also comes from Austria – made by traditional ages old recipes, and require special attention and training in the making process. We pickle the dough ourselves as part of old-fashioned natural way to substitute yeast. Sourdough gives a special natural flavor to our breads and makes them healthier and longer-lasting.
Roggenart breads have no emulsifiers, additives or chemicals.
All of the ingredients are unique and natural as bread used to be, before the creation of modern food technology for mass production.
The firing method also requires special attention and changes during baking process, and thus created the famous, extremely crisp, Roggenart cover. Each piece of our bread is handmade and carries art, passion and commitment to superior quality.