It’s not just a process - it’s a philosophy. Every piece of fresh pastry has character and a backstory.
Story
What happens before the first bite
At MASSA, the day starts long before a guest sees a finished plate. It’s daily bakery work, attention to detail, and respect for the product at every step.
Sourdough starter holds a special place in this story - alive, natural, almost like the heart of the bread. It shapes not only the texture but the character: that deep aroma, a gentle pleasant acidity, notes of rye, bran, and real grain. It doesn’t tolerate rushing - it asks for feeling and experience. That’s why bread at MASSA feels “alive” and truly unique.
Baking bread at MASSA is a ritual where every step matters - and details make the difference.
Timing matters in baking, but it’s not really about timing - it’s about sensing the dough, understanding its state, and “catching one wave.” It’s hard to put into words - we’re on the same wavelength as the bread and pastry. You don’t just follow a recipe; you keep listening to the product and working with it. That’s what creates a genuinely great result.
According to Ruslan, the real secret is love for the craft and experience that lets you understand bread with your hands. It’s more about baking culture than quick recipes: patience, rhythm, and respect for the starter as a living partner in the process.
