Kroštula, a family bakery that started with two food enthusiasts that were inspired by traditional production and forgotten products of Mediterranean cuisine. Their main driver was to revive the tradition. Kroštula’s bread assortment expanded throughout the years, but philosophy and respect for local ingredients remained the same. Today, we came to the point where the most valuable ingredient of our products is time. Our bread loafs have long fermentation - dough spends up to 48 hours resting – and we produce natural yeast which enables us to have a high-quality product with longer freshness without the use of artificial ingredients.