• Emulsifier-free
  • As if it was baked at home in a bread oven
  • Full-flavoured
  • Longer-lasting freshness


  • Made using five types of flour (spelt, buckwheat, rye, corn, wheat)
  • Sourdough (lees)

Interesting facts

The Krušnik bread was named after a wooden container or a shelf where people used to store bread.

According to the Dictionary of Standard Slovenian Language, lees are a substitute for yeast, usually made of millet flour and must. This is actually sourdough, which extends the shelf life of bread.

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