From 2013 to today
Our story
Two brothers, an old sourdough starter and the belief that bread deserves time. This is the story of Presyan and Theodore — and of every loaf in between.
Philosophy
Respect for time
In 2013 it wasn't easy to find real sourdough in Sofia. Most bread was baked with industrial yeast, fast and cheap. Presyan and Theodore believed we could do better.
They opened a small bakery on Shipka Street with one oven and two rules: don't rush and don't cheat. Rules we still keep today.
Every loaf we pull from our oven has fermented for at least 24 hours. Some — a full two days. Not because it's fashionable, but because the bread tastes better, digests more easily and keeps longer.
The journey
13 years of dough
2013
Two brothers and one oven
Presyan and Theodore open a tiny space on Shipka Street with a single oven and a lot of stubbornness.
2015
Birth of the starter
A house starter raised on rye flour and Vitosha spring water. Still the heartbeat of the bakery today.
2018
Coffee and breakfast
We add a specialty coffee bar and slow breakfasts — bread deserves good company.
2021
Local grains
Partnerships with Bulgarian spelt and einkorn growers. Field-to-table — short and honest.
2026
Still at the beginning
After 13 years we still learn from the dough every day. Come early — the best loaves sell out by noon.
The brothers
Presyan & Theodore
Presyan runs the morning shift — he's the first to fire the oven at 05:00. Theodore leads the pastry bench and the coffee bar. They share one starter and a lot of arguments about salt.