Masa Madre

The Masa Madre bakery, a project by Denis Bobkov and his team located at 1/2 Solyanka Street, offers a new format with an open production area, where you can observe all stages of the process, from mixing to baking sourdough bread, while enjoying a cup of coffee.

The interior of the two-story space, like all of Bobkov's projects, is a collection of carefully sourced elements: old floorboards were brought from a century-old private house in London, benches and chairs were assembled in our workshop, and large antique communal tables were imported from England along with the lighting fixtures. A massive (truly massive) fan from the American brand "big ass fans" hangs from the ceiling. Olga Kiseleva is the head baker responsible for the long-fermentation bread, Anastasia Gudunova handles the coffee, and Roman Palkin oversees the kitchen. Starting with just four sandwiches (featuring homemade mortadella, stracciatella, and pesto made with Hokkaido milk, tuna confit with vegetables on whole-wheat bread, anchovies with roasted peppers, and a hot sandwich with truffle salami), a delicate Basque cheesecake that instantly captured the hearts of the city, a warm "mank bread" with cinnamon, and an English muffin with butter, the team launched a full breakfast and lunch menu on May 31st. Breakfast is served from 8:00 AM to 12:00 PM (until 2:00 PM on weekends), with a focus on eggs, bread, and homemade meats. The menu features several variations of the English muffin: with roast beef and pickled cherries, with braised lamb and nectarine, or simply with homemade butter and apricot jam. There are also options like three-egg omelets with mortadella or lightly salted salmon, a soft-boiled egg with Borodinsky bread and butter with anchovies and orange, and toast with goat ricotta and salmon. By the way, you can purchase three types of butter (whipped, with herbs, or with anchovies) at the bakery in individual containers. For lunch, from 12:00 PM to 7:00 PM (from 2:00 PM to 9:00 PM on weekends), they offer salads with shrimp and strawberries, with tuna confit, or with smoked duck and cherries, stracciatella with apricot and goat cheese, pepper tartare, and cherry gazpacho. The menu also includes house-made pickles: olives, radish, and zucchini. For main courses, there's mini-calamari with young peas and chicken braised in white wine with nectarine. In addition to the classic coffee options with milk and filter coffee, the coffee menu includes lemonades and cold coffee drinks: a "bumble," a nostalgic "duchess" from childhood, a peach lemonade with gummy candies, a pear-linden matcha tonic, and several variations of espresso tonic – peach-jasmine and grapefruit-sage. The wine list features natural and biodynamic producers who use a minimum of sulfites, pesticides, and chemical fertilizers, and who are committed to environmentally responsible vineyard management. Champagne and wines with lower alcohol content are served by the glass, perfect for leisurely lunches. The wine selection also expands the geographical range, with wines from Italy, France, and Austria alongside producers from Russia, Israel, and Hungary.