Bread Tasting

Organic artisan bread tasting with Ádám Fülöp, Pipacs Bakery

Pipacs Bakery is an artisan organic bakery. It was founded in early 2014 after a few years of professional experience in France.

“We are university / college graduates who after working in “regular office jobs” for a few years realised that we wouldn’t want to spend our most valuable years “pushing folders and files around” but we’d love to learn a profession that would make it possible for us to create value in other peoples’ lives. […] We decided to move to France for a few years to become apprentices of traditional French bakers.
[…] When we returned to Hungary at the end of 2013 we decided that we would make an organic bakery & give it a try whether there was demand for preservative-free breads made only of sourdough, flour, water and salt. We were happy to learn that many artisan bakeries with natural approach had set food in our beautiful capital before us and we’re also glad to observe that the general demand for additive-and-preservative-free delicacies is growing by the day.”

“Our breads are made with local, quality, organic flour, without additives, and are baked with natural leaven (which is another word for sourdough from the French levain), without the addition of yeast. We’ve been working with this sourdough ever since, apart from flour and water nothing is added to it. The natural yeast that has been formed through continuous feeding is the only yeast in the sourdough, we’ve never added any other type of yeast to it. This is why it’s called natural sourdough. The preservation of this very precious base element requires painstaking care and regular attention: if the sourdough doesn’t “work” properly, we won’t be able to make bread”