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  1. 4.–14. října máme zavřeno – objednávky rozesíláme opět 15. října
  1. How to feed yeast like a pro - new free e-book
  2. Kvas & Kaliméra - a new baking course in Greece
  3. New on offer – exclusive Italian flours
Objevte nejčastější chyby, proč je chleba placatý. Naučte se vyhnout chybám při pečení domácího chleba a upéct krásně vykynutý bochník.
Logotyp Mari Peče v bílé variantě – jednoduchá linková kresba typografie. Značka domácího pečení s láskou a kváskem.

Baking school

Home baking
Even bread is not a science

Baking Basics

You will learn that baking homemade bread requires the right flour, temperature, and time. You will learn the basics of baking and become more confident when baking.

Baking tips

I will teach you how to start a sourdough starter and how it differs from yeast, how to work with dough, what to do if the dough doesn't rise, and why it is important which flour you choose.

The family will also notice the improvement

Each article will take you closer to homemade bread that tastes like it came from an artisan bakery . You'll find out how to bake better sweets for Sunday.

More advanced techniques

You will find out how to take home baking from bread to sweets and what the pros do so that you can easily earn extra money by baking.

Domácí chléb

Chyby při pečení chleba – na co si dát pozor

Jul 3, 2025

Domácí chléb / Kvas

Mistakes when baking bread – what to watch out for
What are the most common mistakes when baking bread and how to avoid them? I'll give you advice on how to work with yeast, dough, and the oven so that your homemade bread is always crispy and fluffy.

Read more
Jak často krmit kvásek, kde ho skladovat a kdy je nejlepší péct?

Jun 29, 2025

Domácí chléb / Kvas

How often to feed sourdough, where to store it and when is the best time to bake?
How often to feed your sourdough, where to store it, and when to bake with it? In this article, I share my proven observations from practice, the differences between rye and wheat sourdough, and why it doesn't matter where your sourdough lives. If it smells nice and the bread tastes good, you're on the right track – but the path of a professional goes even deeper.

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  • Kvas & Kaliméra: only 4 places left

Oven roast

Check out the e-book, courses, and other products - so you can not only read about yeast and baking, but also make dough with joy.

E-booky od Mari

E-book

Mouka pro každé těsto

Baking flours

Kurzy pečení chleba a dalšího pečiva od Mari

Baking courses