Istvan Molnar | artisan baker | handmade baker | mass mother | pastry
14869
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Professional bakery

TECHNIQUE, DEDICATION AND PASSION

My pastries are made with the best

raw materials of the world.

Artisan bakery

FLOUR, SALT AND WATER

Patience is the key in the elaboration of my

bread, where the sourdough is the protagonist.

Without Leaven!

THE BEST MASS BREAD MOTHER

With 24 hrs. of fermentation my breads achieve

a very superior quality.

Bread, with flour, water and fire you get up. thick and light, recumbent and round, you repeat the mother's womb, equinoctial terrestrial germination.

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