Bread

Rustic dark bread with raisins, cranberries, apricots, walnuts and hazelnuts — sourdough base. Toast with butter or pair with sharp cheese. 500 g.

Soft white wheat loaf from a traditional EU bakery — light crumb, golden crust, mild flavour, ideal for breakfast toast, sandwiches, or alongside soup.

Rankas Kēlmēni heavy unsifted Latvian rye — sourdough, caraway, dense moist crumb. 900 g loaf.

Traditional Baltic dark rye bread from Lithuania by Baltasis Pyragas — dense, moist sourdough loaf with a slight tang and gentle sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Traditional Baltic dark rye bread from the EU, sourdough-fermented for a dense, moist crumb with a slight tang — ideal sliced thin under herring, smoked fish, cheese or pickles with butter and tea.

Traditional Baltic dark rye bread, sliced, from a traditional EU bakery — dense and moist with a slight tang and sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Traditional Baltic dark rye bread baked by Leibur, Estonia — dense and moist with a slight tang and natural sweetness, ideal sliced thin with herring, smoked fish or pickles.

Dark rye sourdough bread with seeds from Leibur, Estonia — dense and moist with a nutty crunch from whole seeds, ideal sliced thin with smoked fish, butter and herbs, or melted cheese.

Latvijas Maiznieks «Istena» yeast-free rye with sunflower and pumpkin seeds — sourdough-only ferment. 730 g.

Latvijas Maiznieks «Istena» sweet-and-sour rye (saldskabmaize) — dark, sourdough, malty-caramel sweetness behind sour. 730 g.

Traditional Baltic dark rye bread from Latvia by Latvijas Maiznieks — dense and moist with a sourdough tang, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Classic Latvian Rigas dark rye — sourdough-fermented, caraway-finished, dense and moist. With herring, butter, hot tea. 800 g.

AmbeRye dark Borodinsky rye bread — sourdough-fermented, with whole coriander seeds and a touch of malt. Organic, baked in Lithuania.

Traditional Baltic dark rye fruit bread from Latvia, baked by Laci — dense, moist sourdough crumb with a slight tang and gentle sweetness from long fermentation, ideal sliced thin with herring, smoked fish or pickles.

Gardesis Klasikinis classic Lithuanian white wheat loaf — light, soft, golden crust. 300 g.

Simple soft white wheat loaf — light crumb, mild crust, weekday staple. 300 g.

Gardesis kefir sandwich bread — soft, tender, slightly tangy. Pre-sliced for sandwiches. 450 g.

Traditional Baltic dark rye bread from Lithuania by Baltasis Pyragas — dense, moist sourdough crumb with a slight sweetness and clean tang, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Traditional Baltic dark rye bread from Latvia by Hanzas Maiznieks — dense and moist sourdough crumb with a firm crust and slight tang, ideal sliced thin with herring, smoked fish or pickles.

Hanzas saldskabmaize sweet-and-sour Latvian rye — dark, sourdough, malty-caramel sweetness behind sour. 800 g.

Soft white wheat loaf by Hanzas Maiznieks, Latvia — light crumb and golden crust, ideal for breakfast toast with butter and jam, lunch sandwiches, or alongside soup.

Soft white wheat loaf from Vilniaus Duona, Lithuania — light crumb, golden crust, and mild flavour, suited for breakfast toast, sandwiches, or alongside soup. Keeps 3–4 days at room temperature.

Soft white wheat loaf from Vilniaus Duona, Lithuania — light crumb, golden crust and mild flavour, ideal for breakfast toast with butter and jam, sandwiches or alongside soup.

Soft white wheat loaf by Laci, Latvia — light crumb, golden crust and mild flavour, ideal for breakfast toast, sandwiches or alongside soup.

Small Lithuanian wheat baton «Batonelis» — light, soft, golden. 300 g.

Soft white wheat loaf from Baltasis Pyragas, Lithuania — light crumb, golden crust and mild flavour, ideal for breakfast toast, sandwiches or alongside soup.

Traditional Baltic dark rye bread with carrot by Laci, Latvia — dense, moist crumb on a sourdough base with a slight tang and sweetness, ideal sliced thin with herring, smoked fish, or pickles.

Gardesis Jore Lithuanian dark rye — sourdough, malty, chewy crust. 600 g.

Agotos Lithuanian wholegrain rye — small, dense, sourdough with caraway. 300 g.

Lietuvaite light Lithuanian rye — sifted rye + wheat, softer, family-sized. 800 g.

Latvian sweet-and-sour rye bread by Laci, Latvia — the saldskabmaize style, dark moist crumb with gentle malty sweetness and natural tang; slice for cheese, herring, or butter, or toast beautifully.

Traditional Baltic dark rye bread from Lithuania by Vilniaus Duona — dense, moist sourdough crumb with a slight tang and gentle sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Baltasis Pyragas Dukraites small Lithuanian white wheat loaf — light, soft. 350 g.

Lithuanian Aldutės — soft dark rye with caraway, lightly sweet, made the Lasuduona way. 900 g.

Lithuanian Gintarinis "amber" bread — golden, soft-crumbed wheat loaf made with a touch of milk and rapeseed oil. 350 g.

Lithuanian Bočių rye bread — dense, dark, faintly sweet, scented with caraway. The Baltic table’s anchor. 700 g.

Traditional Baltic dark rye bread from Lithuania, baked by AmbeRye — dense and moist with a slight tang, ideal sliced thin with herring, smoked fish or pickles.

Classic Baltic dark rye from AmbeRye, Lithuania — a dense, moist sourdough loaf with slight sweetness and a clean, tangy crust.

Small dark sourdough loaf with sunflower, pumpkin and flax seeds. 350 g.

Dark rye sourdough bread with whole seeds from a traditional EU bakery — dense and moist crumb with a nutty crunch, ideal sliced with smoked fish, butter and herbs, or melted cheese.

Lithuanian dark "Tavo" bread loaded with sunflower seeds — rye-wheat crumb, deep flavour, crunch in every slice. 700 g.

Dark rye sourdough bread with seeds by Lasu Duona, Lithuania — dense and moist crumb with a nutty depth, ideal sliced thin with smoked fish, butter and herbs, or melted cheese.

Traditional Baltic dark rye bread from Lithuania, baked by AmbeRye — dense and moist with a slight tang, made on long-fermented sourdough, ideal sliced thin with herring, smoked fish or pickles.

Dark rye sourdough bread by Urtes, Lithuania — dense and moist crumb with crunchy seeds worked through the dough, ideal sliced thin with smoked fish, butter and herbs, or melted cheese.

Traditional Baltic dark rye bread from Lithuania — dense, moist sourdough crumb with a slight sweetness from long fermentation and a clean tang, sliced thin with herring, smoked fish or pickles.

Traditional Baltic dark rye bread by Zeltene, Latvia — dense moist sourdough crumb with a slight tang and sweetness from long fermentation, ideal sliced thin with herring, smoked fish or pickles.

Sweet-and-sour Latvian rye bread (saldskabmaize style) by Zeltene, Latvia — dark, moist crumb with gentle malty sweetness behind the natural tang, ideal sliced with cheese, herring or butter.

Sweet-and-sour rye bread from Latvia, baked in the saldskabmaize tradition — dark, moist crumb with a gentle malty sweetness balanced by natural tang, ideal sliced with cheese, herring or butter.

Whole rye sourdough bread by Bakerbird, EU — dense and moist crumb with seeds worked through the dough for crunch and nutty depth, ideal sliced with smoked fish, butter or melted cheese.

Dark rye sourdough bread with seeds by Bakerbird, EU — dense and moist crumb with a nutty depth, ideal sliced for smoked fish, butter with herbs, or melted cheese.

Soft white wheat loaf from Latvia by Latvijas Zeltene — light crumb, golden crust, mild flavour; good for breakfast toast with butter and jam, sandwiches, or alongside soup.

Soft white wheat loaf from Latvijas Zeltene, Latvia — light crumb, golden crust and mild flavour, ideal for morning toast with butter, sandwiches or alongside soup.

Dark rye sourdough bread with whole seeds from a traditional EU bakery — dense and moist with a nutty crunch, sliced thin for smoked fish, butter and herbs, or melted cheese.

Traditional Baltic dark rye bread by Karasha, EU — dense and moist with a slight sweetness and clean tang, sold pre-sliced and ideal served thin with herring, smoked fish, hard cheese or pickles.

Traditional Baltic dark rye sourdough bread — dense, moist crumb with a firm crust and a clean tang, slightly sweet from long fermentation, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Traditional Baltic dark rye sourdough bread from a traditional EU bakery — dense and moist with a slight tang and natural sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Rigas rye bread by Latvijas Maiznieks, Latvia — a dense, moist sourdough loaf with a slight tang and natural sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Soft white wheat toast bread by FAZER, Latvia — light crumb, mild flavour, ready for breakfast toast, sandwiches or alongside soup, stores at room temperature for 3–4 days.

Light yeast-free white wheat loaf by Baltasis Pyragas, Lithuania — soft crumb, golden crust, mild flavour; suits breakfast toast with butter, sandwiches, or served alongside soup.

Soft white wheat loaf by Verbunu, Lithuania — light crumb, golden crust, mild flavour, suited for breakfast toast, sandwiches, or alongside soup.

Dark rye sourdough bread from Latvia by Latvijas Maiznieks — dense and moist with a slight tang and gentle sweetness from long fermentation, ideal sliced thin with smoked fish, herring, hard cheese or pickles.

Soft white wheat loaf by Vilniaus Duona, Lithuania — light crumb, golden crust and mild flavour, ideal for breakfast toast, sandwiches or alongside soup.

Traditional Baltic dark rye bread from Lithuania, baked by Saukenu — dense and moist with a slight tang, ideal sliced thin with herring, smoked fish or pickles.

Traditional Baltic dark rye bread from Lithuania, baked by Lietuvos Kepejas — dense, moist sourdough crumb with a slight tang and a touch of sweetness, ideal sliced thin with herring, smoked fish, hard cheese or pickles.

Traditional dark rye bread by Vilniaus Duona, Lithuania — dense and moist with a clean tang and slight sweetness from long sourdough fermentation, ideal sliced thin with herring, smoked fish or pickles.

Soft white wheat baton bread from Vilniaus Duona, Lithuania — light crumb and golden crust, ideal for breakfast toast with butter and jam, sandwiches, or alongside soup.