Bread. Simply.

Pipacs White Bread

Pipacs Half Brown Bread

Pipacs Rye Bread

Pipacs Spelt Bread

Pipacs 4 Seed Bread

Pipacs Raisin Bread

Pipacs Poppy Seed Bread

Pipacs Einkorn Bread

Pipacs Baguette

Pipacs Milk Loaf

Our Values

Making excellent bread requires superior quality ingredients as well as due diligence in the process. Pipacs breads are made with natural sourdough from local, pesticide-free organic flour without preservatives, we don’t use yeast either. Our approach is of traditional artisan nature. Natural sourdough and the long maturation in the process give the breads a unique savour and excellent shelf life.

Why Organic?

While working on the feasibility and implementation studies of our bakery we all had a common ground in one of the basic elements: we’re only gonna work with pesticide-free, organic ingredients. The reason for that is many-fold: chemically controlled agriculture damages the natural ecosystems, the water and the topsoil. In addition the health of the farmer, the produce and eventually the consumer who ends up eating the product will be affected. In comparison organic farming produces no residue of pesticides, it doesn’t eviscerate the soil and it’s in tune with natural ecosystems, which results not only in a non-toxic lineup of end products but in a healthy diet full of vitamins, minerals and micro nutrients. We believe this is one of the core elements of a healthy life.

Natural Sourdough

In the fall of 2011 Marton Toth, one of the founding bakers of Pipacs, while spending some time in Belgium in Marc Dewalque’s baking workshop, started his own sourdough, which consists only of flour and water. The “same” leaven (which is another word for sourdough from the French levain), preserved and nourished over several months became the base for our first test baking in our own workshop in Budapest, Hungary. 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.

Flour

We purchase our flours from 3 Hungarian mills. Two of them are roller mills, one is a traditional stone mill. In order to attain the desired taste, character and consistency, we use a preset combination of various flours for every type of bread. Our pieces of experience in traditional bakeries all over France convinced us that the stone milled flours are way richer in composition, hence it was to our utmost pleasure to find Lajos Lipták in Békéscsaba, Hungary who works with such methods. Mr. Lipták has a family business in Murony, where they work with an excellent Danish stone mill, making organically certified flours. The whole grain flours we use in Pipacs thus mostly come from Mr. Lipták. We purchase the finer grained flours from two roller mills, one from Ilonamalom in Nógrád country and the other from Graminae Ltd. in Kalocsa. Both are organically certified mills. The flour of our einkorn bread comes from László Trungel, who produces, shells and mills the wheat with an Austrian granite mill. He grows the so called “Einkorn from Bőzöd”  that is an intact seed, not the result of cross breeding.

Maturation

Since we work under natural, room temperature circumstances, we need to adapt the maturation of our doughs accordingly. This means that our breads need a longer period of time to mature than doughs under industrial conditions. The maturation stages last 4-5 hours altogether that is fairly important to have the sourdough produce its beneficial effect on the human body that we feel to be significant when it comes to the consumption of bread. This also has a direct impact on the acidity of the bread as well as its taste, aroma and shelf life. In conclusion our doughs are leavened for 5-6 hours in room temperature before we load them into the oven to bake.

Shelf Life

Due to the natural sourdough, the long maturation process and the high quality ingredients used the shelf life of our breads are better than those from industrial productions. Many of our regular clients have given us a positive feedback that our products don’t mildew even after a couple of weeks! We usually say that for 2-3 days the breads are quite fresh and crunchy, after that it’s up to the consumer to judge. Toasting older breads is also a great idea, since these breads do not crumble.

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Pipacs Pékség

Pipacs Pékség – Budapest Bakery
Budapest 1037, Bécsi út 267.
(Enter from Fehéregyházi út)
Open:
Tue-Wed-Thu 3pm – 7:30pm

Our Breads

Pipacs White Bread

Each one of our traditional white breads is hand made of fine wheat flour (BL80) of the grain type (triticum aestivum) harvested in hungarian farms, milled in roller mills. Slow leavening is ensured by our trademark sour dough made of the same flour, which results a mild, less sourish, balanced taste and a crunchy, thin crust.

More about the white bread »

Pipacs White & Whole Wheat Bread

Three fourth roller milled BL80 wheat flour (triticum aestivum) and one fourth BL150 whole grain flour from a stone mill, and a sour dough derived from BL80 flour are what our partly whole grain wheat bread credits its characteristic, yet mild and balanced taste experience. A sourish taste betrays the reaction of the sourdough with the whole grain wheat flour rich in fibres.

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Pipacs Rye Bread

Rye (secale cereale) belongs to the same family with wheat and barley. It has become a main source of carbs, proteins and minerals in North Europe and Russia, as it was resistant against colder climate. Our rye bread is made half Hungarian rye flour and half BL80 wheat flour to balance it’s sourish, characteristic taste.

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Pipacs Spelt Bread

Spelt wheat or spelt (triticum spelta) has been discovered again in the heat of the whole food movement. Its production, along with the ancient einkorn (alakor) wheat, dates back to thousand, may be tens of thousands of years. Its unaltered, untamed genetical heritage traces back to the cradle of civilization, Mesopotamia. Spelt is becoming more popular in agriculture across Europe, providing an excellent flour for a line of different kinds of breads.

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Pipacs 4-Seed Bread

We take the dough of our white & whole wheat bread, and enrich it with flaxseed, whole sesame seed, whole poppy seed and sunflower seed, creating a unique taste composition, not to mention its singular nutritional value. Flaxseed is the best known source of essential fatty acids, facilitating brain functions and reducing cholesterol level, optimal for even diet of patients of cardiovascular illnesses.

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Pipacs Raisin Bread

Our bread with raisins is made from the dough of our white & whole wheat bread, praised for its nutritional value. The right proportion of raisins is added to the dough right after kneading, making it taste slightly sweet, while adding some softness to the dough as well. Its flavour is in perfect harmony with cheeses or a liver pate.

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Pipacs Poppyseed Bread

Our poppy seed bread is made of the dough of our famous white bread. Poppy powder is a traditional ingredient in several Hungarian dishes, like sweets. In our bread, we use drier, crunchier whole poppy seeds, preserving all its precious oil content. Poppy seed is a calcium boost for the bones, and also relieves stomach ache or intestines problems.

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Pipacs Einkorn Bread

Einkorn wheat, also named as „Alakor” (triticum monococcum) is a rising star in the boutique bakeries in Europe. Einkorn is often referred to as an ancestor of wheat (triticum aestivum) though it’s only a relative. Einkorn wheat along with Emmer wheat (triticum dicoccum) were the first spiked plants ever to be produced by mankind, in the territory of todays Turkey.

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Pipacs Baguette

Baguette is the legendary bread type of the french life style. We produce these elongated, thin breads from BL80 wheat flour and sourdough, apparently the best choice for such an ambassador of bakery products. Its dough in the making is soft like pizza dough. The sour dough we use to make baguette is actually less sourish than average sourdough, to lend a mild, classic, elegant taste, with airy crumb.

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Pipacs Milk Loaf

Since the beginning of modern times the finest wheat flour has been used for folding milk loaf or scone enriched with milk, butter, eggs, prepared with yeast, to highlight celebrations and special days. This irresistable bakery product should have an extremely soft, airy crumb and a sweet taste. This has been the character, that we wanted to resurrect, when we’ve found the right recipe and technique for the Pipacs Milk Loaf.

More about the milk loaf »

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