Łazarz is swiftly transforming into a gastronomic hub, with a flurry of new restaurants and bakeries sprouting up in the neighborhood. Amidst this burgeoning scene, we had the pleasure of meeting Zbychu, the visionary behind the bakery Na Zakwasie Piekarnia Rzemieślnicza situated at Małeckiego 31/32. Departing from his corporate career path last year, Zbychu made a bold choice to pursue his lifelong passion: the art of baking bread!
Hi. When did you open?
I opened in November 2023
Have you always been a baker?
Actually no. I was always in the financial sector. You can say I’m an amateur baker who likes to experiment a lot.
Where do you get your recipes?
I’ve done a lot of experimenting at home, going through plenty of trial and error. Baking has been my hobby for quite some time, and I love the process. There’s something enjoyable about being at the amateur level; my bread shapes aren’t perfect, which gives them a natural, rustic charm!
Why did you decide to open a bakery in Lazarz?
Working here is perfect for me—I can walk to work as I live around the corner, which is incredibly convenient! Plus, I absolutely love this district.
How much time do you spend baking every day?
Around 6 hours. I arrive at 0530 and open at 0730.
How many types of bread do you have?
Right now around 13-14 different types.
Any tips for people at home on how to conserve bread?
Absolutely. Avoid storing bread in a plastic bag, as it traps too much humidity, causing the bread to spoil faster. Instead, wrap it in a natural material like a cloth or paper bag. This way, it will stay fresh for up to five days.
Which is your best seller?
Definitely the Miod Orzech with honey and nuts. It’s delicious.
Are you sick of bread seeing as you are around it every day?
Not at all! I eat it every day. It tastes better all the time.
What is your most unique bread?
The Chilli Cheddar for sure.
Is it very hot?
Not really. Let’s say its a 4/10 when it comes to hotness
Is flour expensive now with inflation?
It’s not too bad.
How many loaves of bread can you make with a bag of flour?
I usually buy 20-25 kilo bags of flour. Since one loaf requires about 300 grams of flour, you can do the math and see that a single bag can yield quite a lot of loaves!
Why is sourbread so popular now?
Sourdough bread has gained popularity for several reasons. Firstly, its taste is unparalleled, offering a unique tangy flavor and a satisfying, chewy texture that many people find more appealing than regular bread. Secondly, it’s healthier. The natural fermentation process breaks down gluten, making it easier to digest and often a better option for those with gluten sensitivities. Additionally, sourdough contains beneficial bacteria and lower levels of phytates, which enhance nutrient absorption. Lastly, sourdough bread has a longer shelf life. The acidity from the fermentation process acts as a natural preservative, keeping the bread fresh for a longer period without the need for artificial additives.
Where do you get your flour from?
I source my flour from a small, passionate mill in Podlasie, Poland. Despite its size, the quality of its flour is exceptional. They take great pride in their work, ensuring each batch is crafted with care and dedication.
Well, it’s been a pleasure meeting you. We will be regular customers for sure. Finally, please tell us if it was a good decision to leave your corporate job.
Hahaha, yes, it was an absolutely good decision for me, although not an easy one at all. I may not make as much money as I did in the financial world, but my stress level has decreased significantly. The fulfillment I get from baking bread and seeing the joy it brings to my customers far outweighs the financial aspect. Plus, I get to be a part of this wonderful community every day. It’s been a rewarding journey, and I wouldn’t trade it for anything.
