About Us

Gudelių duona has been baking since 1993, out of a small bakery in the village of Gudeliai, in the Šiauliai district of Lithuania. It started with rustic rye bread, baked in a wood-fired oven - the same way our ancestors did it, and the same way we still do it today.

We leaven our dough naturally and let it ferment slowly in wooden bread tubs, the way village bakeries always have. Every loaf is shaped by hand and slid into the hot oven on a wooden peel. Nothing about this process is fast, and that's the point - the slow fermentation and the heat of burning wood are what give our bread its dense crumb, deep crust, and the smell that fills a kitchen the moment you cut into it.

Over the years our range has grown from that first rye loaf into a full bakery: white and dark breads with seeds, fruit, or hemp, formed loaves, and a line of confectionery - butter cakes, cookies, and gingerbread - baked with the same unhurried care. We stay a small, independent Lithuanian bakery on purpose. It's what lets us keep doing things the old way instead of scaling into something faster and blander.

Whether you grew up on bread like this or you're tasting it for the first time, we bake it the way it was always meant to be made - by hand, slowly, and without shortcuts.