The Lowdown
Alright, so here’s the scoop on Schlebiac, the micro bakery that’s been buzzing around town. This spot, tucked on Kasprzaka 42 in Łazarz, is all about next-level croissants and more. We had to see what all the fuss was about, so we swung by and got the full rundown.
The bakery
Turns out, Schlebiać isn’t your run-of-the-mill bakery. Everything here is crafted from scratch—the pistachio paste, fruit purées, you name it. Co-owner Alex spilled that they’re all about perfection. He’s meticulous about quality, and the proof was right there: trays of pastries that didn’t make the cut, all because they weren’t quite up to his standards. And if you’re wondering about the menu, it’s tight, seasonal, and keeps you guessing with a few creative twists.
Alex
A little background on Alex—he didn’t set out to be a baker. Originally aiming for biotech, he had a part-time gig in a bakery, and something just clicked. He loved the chaos, the aroma, the feel of the dough, and the endless tweaking to make each bite better than the last. So, he left the lab dreams behind and went full steam into the baking world, eventually opening Schlebiać.
The Goods
And let’s talk about the goods. The pistachio croissant? Legendary and still trending. The spelt wheat bread? Top-notch we heard. Then there’s his take on the rogal świętomarciński (St. Martin’s croissant), but with a twist. Usually, this Poznań classic needs a special license to be sold, meaning it has to stick to tradition. But Alex was like, “Nah, we can do better.” So, he reworked it with fresher ingredients and newer techniques, put his own twist and he swears it’s even better than the OG. He even gave it its own name – Rogale Listopadowe (The November croissant)
Brace yourself—these aren’t your average croissants! Schlebiać’s got a secret dough recipe, Gostynin butter, free-range eggs, white poppy seeds, honey from @pasiekaszczesliwa, loads of vanilla, walnuts, almonds, and a hit of fresh orange zest.
The Process
But here’s the kicker: these beauties are only around until the end of November. Doors open at 7:30 AM daily, so get there early to snag yours before they’re gone!
Wrapping Up
We were pumped to try it right then and there, but guess what? Sold out. That’s how good it is. Don’t worry—we’ll be back soon to dive into this revamped croissant and the rest of the lineup. Stay tuned for our taste test—Schlebiać has us hooked already, and we’re just getting started.
