Gudelių kaimo kepykla
Bread baked the way it always was. By hand, with sourdough, in a wood-fired oven.
A countryside bakery in Šiauliai district, baking rye and wheat loaves for local markets and partner shops.
DARK BREAD
Black rye bread
Dense, deeply flavored rye loaf with a caramelized crust. Made with whole rye flour and a natural rye starter - the kind our grandparents grew up with.
LIGHT BREAD
Sourdough wheat bread
Soft crumb, nutty finish, lightly malted crust. Baked fresh daily in our wood-fired oven from a single sourdough starter we've kept alive for decades.
COOKIES
Pastries.
Various types of pastries that are baked with the same patience and care. Assorted pastries filled with different jams, cookies without added sugar or something on the salty side – we have everything to satisfy your every craving.
From the bakery
Every loaf, shaped by hand.
Rye and wheat, sourdough and scalded doughs, baked in small batches in the Siauliai district and sold the same week at markets and partner shops.
From starter to loaf
Four steps, unchanged for generations. Nothing fast, nothing automated - just time, fire, and hands.
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Cultured and kept alive in wooden containers, fermented slowly with nothing but flour and water.
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Every loaf is shaped by hand — no machines touch the dough between mixing and oven.
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Fired in a traditional wood-burning oven that gives our bread its deep crust and slow-cooked aroma.
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Pulled from the oven before dawn and delivered to local markets the same morning.
Find us
Where to taste our bread.
Visit us at the bakery, or find our bread at one of these local markets and partner shops.