PIEC Artisan Bakery is a place where a team of exceptional people share their experience gained in the best bakeries and restaurants pursuing their passion for bread and everything related to it.
PIEC is first and foremost a place where you can stock up on crusty bread and sweet and salty baked goods, but you’ll also have a delicious breakfast and coffee here, chat with the person at the table next to you or with our baker or baker, and if you’re a local you’ll meet your neighbours here.
Older people associate the bakery bread with the tastes of their childhood and it evokes positive memories.
Sourdough, water, salt and flour is our recipe for bread ‘as before’. – crusty on the outside and soft in the flesh on the inside.
Our bread rises by the forces of nature through natural bacterial cultures, enzymes and wild yeast (sourdough). Artisanal work with such a delicate and living product as sourdough requires discipline, accuracy and the ability to make an organoleptic assessment. You have to “feel” this dough; dry knowledge of the recipe and the method of making it is not enough. Focus and control are required at every stage of the entire process, as one mistake can mean the loss of an entire batch of bread….
PIEC bakery is a bakery of young people with spirit 🙂 We do not put boundaries on age, nationality or gender. The important criterion is the enjoyment of your work and building good, positive energy every day. This is not easy, because the work of a baker is not easy, but if you enjoy your work, this joy is passed on to others, including the bread in front of you, which is smiling at you 🙂 .
An artisan bakery is a place where bread is made by human hands and not by machines. A place where attention to the highest quality ingredients and working according to a repetitive pattern with an accuracy of one minute are paramount.
Managing the sourdough starter in an artisan bakery requires checking it twice a day, which is commonly referred to as ‘supplementary feeding’. 🙂
The process of making the finished bread from the moment the leaven is prepared until it is taken out of the oven is about 24 hours (!) In comparison, bread from industrial bakeries is made in 3 hours.
The making of good artisan bread is a long, laborious process based on knowledge and the best ingredients. We don’t use machines to make our products, with flour supplied by small Polish mills and vegetables and fruit supplied by friendly farmers. The price of bread prepared this way has no chance of even approaching the price of bread from the supermarket because they are products from different planets. The working time, the number of staff involved in the whole process and the high cost of the ingredients determine the price.
The reward, however, is a unique taste and a long shelf life because, even after a few days, you will eat our breads with taste down to the last heel.
You can buy our breads exclusively in our bakeries, because quality is of the utmost importance to us. We are committed to ensuring that the bread you receive is always fresh and wholesome, which is why we do not supply bread to other shops.
The reward, however, is a unique taste and a long shelf life, because even after a few days you will eat our breads with taste to the last heel.
