Brașov · Opening soon
loc de stat. loc de vorbit. loc de revenit.
Wild yeast, slow fermentation, flour from the mill.
See the menu
Story
Flour, water, salt, time
We bake with a natural starter — no commercial yeast and no shortcuts. The dough ferments slowly and cold, somewhere between 24 and 48 hours, which is simply how long flavour takes. We use local ingredients, and the flour comes straight from the village mill.
Coffee
The other half
Espresso in ceramic, filter for long mornings, matcha for the days without coffee. Beans roasted by friends, changed with the season.
Cutting the bread
Myths
Myth: warm bread cuts easily.
Actually, the crumb is still moist. Let it cool completely before you cut it.
Myth: a thick crust means it's burnt.
It isn't. A dark, thick crust comes from a long bake, not a mistake.
Myth: big holes are a flaw.
The opposite — irregular holes show a slow, well-made fermentation.
Myth: sourdough has no gluten.
It does. Long fermentation changes its structure, and many find it easier to digest.
Flour, water, salt, time
A natural starter. Cold, slow fermentation, 24–48 hours. Nothing else.
— 0%
The menu, briefly
What we put on the table
-
Bakery
- Sourdough loaf 18 lei
- Wholemeal loaf 20 lei
- Rye loaf 22 lei
-
Coffee
- Espresso 9 lei
- Cortado 12 lei
- Flat white 14 lei
-
Drinks
- Matcha latte 17 lei
- Hot chocolate 16 lei
- Tea 11 lei
The room
A place, not a counter
Long tables, morning light, and nobody rushing you. Bring a laptop, a friend, or neither.
Opening soon
Opening soon in Brașov
We'll announce the date on Instagram. That's where the day's loaves show up too.
Follow us on Instagram @brutaria.brod