We would rather make eight properly than forty badly. Everything below is baked here, on the day, and the times are when it actually lands on the shelf.
8 items
The loaf the shop was built on. Naturally leavened on a starter my grandmother brought from Rzeszów in 1961, and fed every day since. Dense, sour, and it keeps a week.
Whole grain rye, no dairy, no egg. The plainest thing we make and the one the old men come in for. Sliced if you ask, whole if you know better.
Six strands, egg-washed twice. Soft enough to tear and sturdy enough for French toast on Sunday, which is what most of it becomes.
Rose hip jam, proper ones, fried in the morning and again at eleven. On Fat Tuesday we make nine thousand and the line goes round onto Caniff. Come early.
Not traditional here — my daughter put them on after a trip to Malmö and they now outsell the babka. Cardamom ground the same morning, or there is no point.
Laminated, twisted, and baked dark. If the top looks a little burnt it is not — that is the sugar, and it is the best part of the loaf.
Made with twaróg, not cream cheese, which is why it is drier and lighter than the American kind. Raisins in it. We are not taking the raisins out.
Poppy seed ground in-house, because the tinned filling is sugar and sadness. One tin's worth goes into three cakes here and it shows.
Nothing matches that. and start again.
The filters above are honest about what goes into each thing. They cannot be honest about the room: one bench, one set of hands, wheat flour in the air from four in the morning. Nothing here is made in a separate space.
So for a serious allergy, the answer is a phone call, not a filter. (313) 555-0171 — ask for Marta, she knows what is in everything.