Baked since year 1960.

VILNIAUS bread is baked following an original recipe dating back to 1960. It is produced using only natural leavens with no preservatives or other additives. This bread needs long ripening to acquire the natural flavor of Lithuanian dark rye bread.

The production process of this bread is unique and complicated, lasting up to 10-12 hours. During long process of fermentation, more aromatic compounds, carbohydrate and protein cleavage products accumulate; they determine the flavor of bread and influence its slower staling. Bread produced in this way stays fresh and preserves its useful values longer.

VILNIAUS bread was awarded the silver medal in the "Lithuania Product of The Year 2004" contest.

VILNIAUS bread is available in packs of 2 kg (loaf, unsliced), 1 kg and 500 g (slices).