Being far from home, across seas and countries, the thought always remains at home, always at the taste and moments of childhood and grandparents. Grandma's oven and hearth were full every weekend and the yard was filled with the sublime smell! The bread that was never missing from the table was the skill of every housewife, but from the grain of wheat to the Romanian bread, the path is long but b
eautiful. The first cereal grains used to make homemade bread were ground by hand with stones. The result was a raw, wholemeal flour - from which various recipes of wholemeal, black or peasant bread are prepared today. The stones were continuously turned by animal power and the grains of grain poured between the stones were thus ground and turned into flour. It is the first milling technology that produced a flour similar to today's: white, fine. Later innovations included screening, bran removal, and degemination. I started with the idea of carrying on the tradition and taste of Transilvania. We kept the traditional recipes, to which we added a touch of personality over time, but the taste of childhood always remains the same. The taste is rounded off with the homemade pies and cakes, the Romanian cozonac and other goodies, all made with love from the best quality ingredients.
