Treasures of nature
Bread is the inherent part of our menu. It is one of the first things our guests try during our dinners. They often take it home, so we make sure that its flavour lingers on in their memory. This is why for over four years we’ve been working with Jola Pecio, who supplies is with freshly milled flour and cold-pressed oils. We like to do the unexpected in the kitchen, but when it comes to the products we want no surprises. We need to be certain that their quality is unchangeably high, just like the quality of the products from Skarby Natury farm (Eng. Treasures of Nature). Mrs. Jola together with her family run an ecologic farm near Nałęczów. All the products are made from their own oil plants and cereals. In our restaurant, we mostly use gold flaxseed, rapeseed and nigella oils. We bake the bread from emmer wheat, eikorn wheat, spelt and rye flours. Each meeting with Mrs. Jola, who tests all the flours in her own home kitchen herself, is an occasion to exchange ideas. We like to discuss crops, cooking and we share advice and interesting facts about baking bread.
