About us
Bread that takes its time
A small bakery with a big starter.
Kora began with one starter and one oven. The starter lives in a jar and is fed every evening, and the dough made from it rests 36 hours before it goes into the oven. Our flour comes from Vojvodina, and the first bread comes out at 5 in the morning, so it is warm when the doors open.
Today we bake at two addresses, in Vračar and in Novi Sad, from the same recipe. Only the neighbours change.
- 01
The starter
We feed it flour and water every evening and let it work through the night.
- 02
Mixing
Flour, water, salt and starter. We knead by hand and let the dough rise until it has doubled.
- 03
36 hours of rest
The shaped loaves rest in the cold. This is where the bread gets its flavour.
- 04
The oven at 5
The oven is lit before dawn, and the first loaf comes out while the city wakes up.
Good bread does not hurry. It waits until it is ready.