Istvan Molnar | artisan baker | handmade baker | mass mother | pastry
Professional French pastries and artisanal dough bread
TECHNIQUE, DEDICATION AND PASSION
My pastries are made with the best
raw materials of the world.
FLOUR, SALT AND WATER
Patience is the key in the elaboration of my
bread, where the sourdough is the protagonist
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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