MENU HOME Thank you for appreciating our products, their quality is our highest priority. At the same time, we are very pleased to be able to communicate with you via the new website. Just as we create our products with the most demanding customers in mind, this website is to satisfy the need for information from the most inquisitive and satisfy those who expect modern solutions in everyday life. In the section "our passion - our product" you will get acquainted with all our products. In the "coolrising" tab, we describe the technology that we introduced to provide you with hot bread every day in our company stores. We also encourage you to familiarize yourself with our history, achievements and initiatives supported by us. You can find out about all this in the "tradition" section . and modernity . ” In the tab " you are what you eat " you will find information about the impact of bread on our health. We hope you will enjoy using the new version of our website. We welcome you ! T.Fogiel M.Fogiel Our passion - our products Familiarize yourself with the assortment we offer. A wide range of high-quality products will allow you to find exactly what you are looking for. SEE MORE Coolrising Find out what the innovative CoolRising technology is all about. Enjoy the highest quality bread baked directly in our stores! SEE MORE You are what you eat Read about how valuable bread is in your daily diet. Find out how it affects our health and well-being. SEE MORE Order and pick up Order exactly what you want and pick it up in one of our stores. We invite you to use our online store. SEE MORE IN OUR SHOP ONLINE PAYMENTS PROVIDE REGULATIONS PRIVACY POLICY SITE MAP 2015 Fogiel & Fogiel. All rights reserved.

MENU BAKING ACID PRODUCTION PROCESS Baker's kvass, commonly known as "leaven", though incorrectly, is a combination of three ingredients: rye flour, water and time. The right temperature and quantity of ingredients, the right environment and patience allow the mixture to ferment (lactic acid). The multiplication of lactic acid bacteria gives the baker's acid its characteristic smell and the bread made from it, its taste and unique properties. You can read about why it is worth eating bread baked on the basis of leaven in the "you are what you eat" tab . IN OUR SHOP ONLINE PAYMENTS PROVIDE REGULATIONS PRIVACY POLICY SITE MAP 2015 Fogiel & Fogiel. All rights reserved.