Bread, the slow way.
One levain, one wood-fired oven, twenty-four hours of patience in every loaf. Baked on Skadarska since 2014, sold out most days by noon.
( our story )
A starter older than the shop.
Maison Blé began with a jar of wild-yeast starter carried home from a bakery in Lyon and a single countertop mixer in a rented kitchen. Twelve years later the starter is still alive, still fed twice a day, still the backbone of every loaf we sell.
We grew slowly and on purpose — one oven, then a second, then six little tables for the people who wanted their croissant on a plate instead of in a paper bag. The recipes have changed far less than the street outside has.
( from our oven )
How we make the country loaf
Four ingredients and twenty-eight hours — the loaf that built this bakery, exactly as we make it six mornings a week.
( what goes in )
stone-ground flour from the Vojvodina mill we can name
filtered water
our twelve-year-old levain
sea salt — nothing else, ever
( method )
feed the levain
The starter is refreshed at four in the morning, every morning, with the same flour it has eaten since 2014.
the long ferment
Dough rests in the walk-in for 18 to 24 hours at a controlled chill — the flavour a same-day loaf can never reach.
shape by hand
Small batches, linen-lined baskets, no timers. The dough is ready when it springs back exactly right.
the wood-fired bake
Forty-five minutes in the deck oven with a burst of steam — that is where the blistered crust and shine come from.
( the counter — baked daily )
Breads
- Country sourdough, 800g€6.50
- Seeded rye, dark bake€7.00
- Baguette de tradition€3.20
- Walnut & raisin loaf€7.50
- Focaccia, rosemary & salt€5.00
- Half loaf, any breadhalf price
Viennoiserie
- Butter croissant€3.00
- Pain au chocolat€3.40
- Almond croissant€4.20
- Kouign-amann€4.80
- Cardamom knot€3.60
- Cinnamon roll, friday only€3.80
Cakes & tarts
- Lemon tart, individual€5.50
- Seasonal fruit galette, slice€5.00
- Opera cake, slice€6.90
- Basque cheesecake, slice€6.00
- Celebration cake, wholefrom €48
- Wedding cakesby consult
Everything is baked in limited batches and often gone by noon. Custom cakes need 72 hours' notice — ask at the counter or call ahead.
( snapshots )
( since 2014 )
I trained in Lyon, came home to Belgrade with a jar of starter in my hand luggage, and opened this place because the street deserved real bread. Twelve years on, I still shape the first batch myself most mornings. If you come before eight, the loaf you buy was in the oven an hour earlier — and I probably rang it up.
“A good loaf can't be hurried. You feed the starter, you wait, you pay attention.”
( through the year )
Apricot weeks
Galettes and danishes with apricots from one orchard in Grocka, picked the day before. When the crates stop coming, the pastry comes off the counter.
apricot galette slice €5.00
Harvest bakes
Pumpkin sourdough, walnut & raisin loaves and the quince tart our regulars start asking about in September.
harvest loaf €7.50
Holiday orders
Stollen, vasina torta and celebration cakes for the long table. The order book opens December first and always fills up.
stollen from €14
( a gift that smells amazing )
Our vouchers work for everything at the counter — a month of Saturday loaves, a croissant habit, or a head start on a celebration cake. Bought at the till or by phone, valid a full year, never awkward to give.
Maison Blé voucher
€25
valid 12 months · any amount from €10
Rated 4.9 by the neighbourhood — 640 Google reviews and a queue most Saturdays
( find us )
tue — sun · 07:00 — 15:00 · closed mondays
( two minutes from Republic Square · bike racks by the door · come before noon )