May 12, 2026
Rebarborový koláč
Jaro na plechu a ten nejlepší rebarborový koláč recept, po kterém se jen zapráší.
Read more
Nadýchaný rebarborový koláč s tvarohem
Prozradím vám, jak zkrotit kyselost rebarbory, jak vytvořit dokonalou tvarohovou bariéru a proč je správná mouka klíčem k tomu, aby koláč zůstal nadýchaný i druhý den. Upečte si nadýchaný rebarborový koláč od Mari.
Read more
Křehký rebarborový koláč s drobenkou
Zjistěte, proč je teplota másla u křehkého těsta vším, jak z rebarbory poskládat uměleckou mandalu a proč naše mouka Classica zajistí, že se vám rebarborový koláč s drobenkou nikdy nerozmočí.
Read more
Easy baked curd cheese cheesecake in bloom
Learn how to make a simple baked curd cheesecake that turns out perfectly every time. I’ll share 5 baking rules to ensure your cheesecake is baked to a golden brown, without a single crack, and with a perfectly creamy texture. Bake a luxurious dessert, stress-free.
Read more
Apr 21, 2026
Simple recipe for homemade rolls
Forget about rubbery, plastic-wrapped bread. The secret to a crispy roll that doesn’t collapse and holds its shape lies in honest lard and, above all, Classica flour. It has exactly the strength yeast dough needs to "shoot up" in the oven and create that addictive crust. No, they won't be rock-hard the next day—provided you don't manage to eat them all while they’re still lukewarm, straight off the cooling rack.
Read more
Apr 10, 2026
Savory Waffles for a Waffle Maker
Never stack finished waffles on top of each other on a plate – the hot steam would quickly make them soggy and rubbery. Just like with our mazanec, cookies, or rolls, the same rule applies here: pop them onto a cooling rack. A few seconds in the air will ensure the crust firms up while the cheese inside remains beautifully tender.
Read more
Apr 8, 2026
Simple "frgál"
Forget the fear of thin dough. Mari will show you how to prepare a simple frgál that can support a mountain of filling and stays beautifully crispy on the bottom. Recipe here.
Read more
How to make the perfect egg spread?
Now you know exactly how to make an egg spread so it’s smooth and creamy. But watch out – even the best spread in the world can fall flat on a rubbery supermarket roll. If you want to experience true home comfort, spread it on a still-warm, self-baked roll made from our Classica flour. That combination of a crispy crust, lard in the dough, and honest eggs is the reason why breakfast at your place will stretch on until lunch.
Read more
Fluffy buttery Mazanec that always turns out perfect
The best fluffy Mazanec is always a homemade Mazanec. In this recipe, we will look at how to do it, including the correct technique and tips for a better result.
Read more
Feb 18, 2026
How to make Garlic Soup (Česnečka)
Krémová česneková polévka je lékem na sychravé dny i špatnou náladu. V tomto receptu vám ukážu, jak uvařit poctivou, sametově hustou česnečku úplně bez mouky – jen s pomocí správných brambor a smetany. Zjistíte, proč je pro dokonalou chuť klíčové přidávat česnek „ve vlnách“ a jak ze staršího okoralého chleba vykouzlit luxusní křupavé krutonky, které nebudou tvrdé jako kámen. Zkrátka polévka, která vás spolehlivě zahřeje a pohladí po duši.
Read more
Feb 11, 2026
Finally, Moist Muffins
Don't you just hate it when muffins turn out dry and crumbly the next day? I have a recipe for you for finally moist muffins that stay soft for up to three days. I'll explain why butter isn't always the best choice and what role high-quality flour and sour cream play.
Read more
Feb 10, 2026
Mini Curd Cheese Doughnuts
A quick, fried dessert that doesn't require yeast. I'll teach you how to make mini curd cheese doughnuts that are ready in just a few minutes. I'll reveal why ordinary flour falls short for curd dough and how to ensure your doughnuts are perfectly moist and fluffy on the inside.
Read more
Order something for baking
Check out our high-quality flours so you can bake something absolutely amazing this weekend.
