Kanapka z Baleronem
Baleron is cured, smoked pork neck: a seam of fat runs through every slice, and on bread that fat softens rather than sitting rigid, Poland's fattier answer to a lean ham.
Tartines
Welcome to our Tartines category – a tour through the delicious world of these open-faced delights! Though not a sandwich in the traditional sense, tartines are closely sandwich-adjacent, balancing delicate flavors on a single slice of bread. From the classic French breakfast tartine with butter and jam, to the sophisticated combinations of gourmet ingredients, we're serving up a feast for the eyes and palate.
Jajecznica ze Szczypiorkiem
Scrambled eggs with chives on bread.
Jajecznica na Chlebie
Jajecznica na chlebie is the Polish breakfast plate in its plainest form: soft folded scrambled eggs in butter, spooned onto a dense slice of rye chleb, the eggs taken as seriously as any filling.
Chleb ze Smalcem (Góralski)
On chleb ze smalcem the fat is the whole spread: smalec, rendered pork lard set firm with skwarki and onion, on thick sour rye, a brined cucumber beside it to cut the richness. The butter of the poor.
Chleb z Masłem
Bread and butter; the simplest base for any kanapka.
Chleb Razowy
Whole grain bread; dark, dense rye bread common in Poland.
Chleb na Zakwasie
Sourdough bread; traditional fermentation method.