Tucked away in an unflashy business park on the south side of Ann Arbor, this legendary kitchen hums like a warm oven at dawn. Long before the city wakes up, the air here is heavy with the scent of freshly milled rye, toasted caraway, and browning butter.
By the time the doors open at 7 AM, the racks are already filled with heritage breads and jewel-box pastries that look camera-ready but are designed, first and foremost, to be eaten.
Since 1992, this space has evolved from a small bread supplier into a global culinary institution. It’s a place where classics are sharpened by obsessive craft and where Hungarian specialties, like the delicate, walnut-filled beigli or the flaky rétes, tell stories through layers of tradition…