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AI-made picture of Chleb na zakwasie żytnim

AI-made picture of the dish, not a house photo

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Our dish — the plate we'd order here first

Chleb na zakwasie żytnim

  • TechniqueSourdough

Chleb, rye sourdough bread, to grandfather Marian's recipes.

Also on our table

  • We'd buy a loaf of the rye sourdough, and book the Bread Museum next door
Bread at 6 more kitchens

Manufaktura Wypieków

Polish · family bakery since 1984, with the Bread Museum · Praga-Północ (Szmulki), Warsaw

Jadowska 2, 03-761 Warszawa

Must-goOne of the few places in this city we'd plan a trip around.

A family bakery on Szmulki opened by master baker Marian Pozorek and run now by the baker's grandsons, with Warsaw's only Bread Museum in the same building. Rye sourdough from the old oven is the loaf to buy.

The proof, in the house's own words

Why the rye sourdough

Strong evidence

  • Craft

    Every loaf by hand, on a starter kept for decades.

    Menu ↗

  • Technique

    Risen slowly, then baked in the old oven.

    Menu ↗

  • Tradition

    The master baker's recipes, kept by the grandsons.

    Menu ↗

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