Zaczyn ★ 4.5
Zaczyn on Tadeusza Kościuszki west of the Old Town grinds its own flours on-site and runs a 25-hour fermentation on every loaf. Sourdough country breads.
Tip: Soft challah with crumble lands warm on weekend mornings; queue for the early bake.
Worth the queue: 25-hour fermented sourdough loaf