From white bread to pogača, fresh from the overnight bake every day.
12 KINDS
Every morning the Odra bakery mixes and bakes from scratch - 36 years running. Same recipe since day one.
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From white bread to pogača, fresh from the overnight bake every day.
12 KINDS
A small bite with your morning coffee.
12 KINDS
Hand-stretched dough, filled and baked every day.
3 KINDS
Krafne, doughnuts and flaky pastry.
4 KINDS
Mlinci flatbread and breadcrumbs.
2 KINDS
Our everyday classic, the same for almost 40 years. Crisp crust, soft inside.
Rustic loaf with a firmer crust.
Mixed corn loaf, one of the favourites.
Mixed loaf with rye flour, a little darker and fuller in taste.
A round loaf with corn flour, the one from our front page.
Dark bread baked the old way.
A loaf for the weekend table, eight joined pieces you tear off by hand.
Tin-baked loaf, tall and soft, for thin slices.
French-style loaf, thin crisp crust and an airy crumb.
A smaller white loaf, same crust and crumb as the big one.
Most in demand around the holidays.
Homemade pogača.
Soft horseshoe kifla with a glossy crust.
A long roll sprinkled with salt, good with soup or on its own.
Soft pretzel drizzled with glaze.
A long stick of leavened dough, soft, with glaze.
Soft flatbread, for ćevapi, a sandwich or with a meal.
A long sandwich roll, soft and light.
Round burger bun, soft and light.
Soft, short pastry, best with morning coffee.
A row of soft glazed fingers, torn off one at a time.
Small kifle, one bite each.
A frankfurter wrapped in leavened dough and baked.
Kinds: Calzone kulen, Calzone ham, classic ham
Hand-stretched dough, filled and baked every day. Fillings: cheese, meat, apple.
Fillings: cheese, potato, apple, sour cherry, meat.
Straight strudel. Fillings: cheese, potato, apple, sour cherry, meat.
The classic krafna, fried and filled with jam or chocolate.
Glazed donut with sprinkles, assorted.
Puff pastry filled with tomato sauce.
Puff-pastry croissant filled with chocolate.
Homemade mlinci for Sunday lunch.
Breadcrumbs from our own bread, for breading.
Sisak · since 1990