When we said that baking is a form of art, this is what we were talking about! It is almost a shame to eat it. 

Don’t you think that working in a bakery is something really magical and generous?
The baker works very hard all night long while the whole city is sleeping just to wish you a special good morning with the smell of freshly baked bread and hot croissants.
Thank you bakers from all over the world!

One of the most popular Russian white bread is called kalach, made of wheat flour and characterized by its round shape.
Bake kalach with Bassanina electric deck ovens or steam pipes deck ovens. Try the steam pipes technology: thanks to the firm floor-base, homogenous and gentle baking our ovens are suitable for large-size bread that rises with perfect fragrance and softness.

In West Slavic Countries fermented cereals, such as rye, wheat or sourdough, and meat are used to make soups. The sour rye soup is specific of Polish cuisine, where it is known as żur or żurek. The real peculiarity of this soup is the fact that, according to the tradition, they served it in an edible bowl made of bread. 

The korovai is a traditional Bulgarian, Russian, Ukrainian, Romanian and Polish bread that cannot miss at weddings, where it has great symbolic meaning.

Bubliki, baranki and sushki are traditional East-European bread rings of yeast-leavened wheat dough that are first boiled, then dried and finally baked. The name “baranki”, in fact, derives from the ancient Slavic word, "obvariti", to parboil.

Do you know where Chabarovsk is located? Well, if you want to taste this perfect bread baked with Rotor Bassanina, you have to go across Russia until the border with China.
Really good job!

Get inspired by this heart-shaped bread, the perfect gift to celebrate St. Valentine's Day!

Different countries, different bread! Did you know that in Spain some types of bread have the protected designation of origin? Among these the most characteristic is "lechuguino", hard wheat bread with a golden and brilliant crust decorated with concentric circles.

You can call it country loaf, pan rustic, rzhanovi khleb or pain de campagne, depending on the Country you are visiting, but the product is one and only. Unique as its perfect flavour and texture, the result of fresh and high-quality raw materials, long fermentation and careful baking with steam pipes ovens.
During country loaf’s creation process, the choice to use sourdough, a simple combination of flour and water along with wild yeast and bacteria, is a witness of long-year healthy traditions. Wild yeast in fact grants higher and healthier nutritional values.