My name is Maksym, and for over 15 years I’ve been baking artisan bread at the “Zhytzen” bakery.

 

During this time, we’ve tried what feels like everything: recipes, fermentation methods, grains, sourdough starters, and different approaches. We’ve constantly experimented — and each new stage has made our bread better, tastier, and more authentic. It’s easy to see — just read the reviews from our customers.

 

But over the years, a simple realization came:

 

real bread doesn’t start in the oven — it starts with flour.

 

And that’s where the real challenge began.

 

Because it’s difficult to create perfect flour when it’s made by someone who never actually works with it in dough, doesn’t bake bread, and doesn’t take responsibility for the final result.

 

So we decided to take a different path —

 

to close the entire cycle.

 

That’s how Molena was born — our own flour, which we produce for ourselves, and now for you as well.

 

We installed a stone mill and began milling grain the way it was done for centuries before us.

 

Why stone milling?

 

Because this is flour that simply cannot be replicated on roller mills. The contact with the grain is different. The temperature is different. The structure is different. The taste is different.

 

Our ancestors knew exactly what they were doing when they ground grain between stones. And although this technology was once pushed aside by large industrial machines, everything real eventually returns to its place.

 

Today, slow milling is coming back.

 

Flavor is coming back.

 

Trust in what you eat is coming back.

 

That’s why I am proud to present Molena — flour made by a baker.

 

I know exactly what it should be like for the dough to work and for the bread to turn out perfectly — both in a bakery and at home.

 

Bake. Try. Feel the difference.

 

And let real bread be on our tables.