Markéta Horáčková opened The Buttery in 2009 with one oven, two customers, and a great-grandmother's recipe for sourdough bread. Today we are a team of twelve people and the bakers start at 3:30 AM to ensure fresh bread for the first customer at opening.
We believe that good pastry requires one thing above all else — time. Our yeast dough never rushes. Croissants get 48 hours, sourdough bread ferments overnight, and cakes are created at least 36 hours before pickup.
We select ingredients with care. Flour comes from the Podolí mill near Brno, butter is supplied by a family dairy in the Vysočina region, and fruit is sourced exclusively from South Moravian orchardists. Nothing industrial, nothing from the freezer.