Baked Into
History
It Started With
A Single Jar.
Before the storefronts and the modern ovens, there was just "The Mother"—a wild yeast starter cultivated in the Baltic countryside over a century ago.
Passed down through four generations, this living culture is the soul of every loaf we bake today. It provides that distinct tang, the robust crust, and the airy crumb that commercial yeast simply cannot replicate.
The Pillars of Balt
Time
We don't watch the clock. Our dough ferments for 36 to 48 hours to unlock deep, complex flavors.
Grain
We mill our own flour daily from organic rye and wheat grown by farmers we know by name.
Fire
Baked on stone hearths at blistering temperatures to achieve our signature caramelized crust.
Human Hands,
Every Time.
In an age of automation, we choose the difficult path. Every croissant is laminated by hand. Every loaf is shaped by touch. We believe that the baker's energy transfers to the bread, creating something no machine can mimic.
"Bread is simple. Flour, water, salt, time. It is the patience that makes it art."
— Julian Balt, Founder