Pek\u00e1rna Chleba & M\u00e1slo<\/a> funguje na Letn\u00e9 od roku 2018, navazuje ale na mnohem star\u0161\u00ed tradici. \u201eNa Sedmi\u010dce jsem se narodil. Hned vedle v\u00a0dom\u011b jsem vyr\u016fstal cel\u00fd \u017eivot. V\u00a0dom\u011b Jana Zaj\u00edce 16 byla pek\u00e1rna od roku 1920 do roku 1989, my jsme jen nav\u00e1zali na pokra\u010dov\u00e1n\u00ed rodinn\u00e9 tradice,\u201c \u0159\u00edk\u00e1 Pavel \u0158\u00edha.<\/p>\r\n V\u00a0pek\u00e1rn\u011b Chleba & M\u00e1slo se za\u010d\u00edn\u00e1 pracovat v\u00a05.30 r\u00e1no. Na no\u010dn\u00ed sm\u011bny ale nevst\u00e1vaj\u00ed. Pe\u010de se pr\u016fb\u011b\u017en\u011b cel\u00fd den a\u00a0p\u0159ibli\u017en\u011b ka\u017ed\u00fdch deset minut vych\u00e1z\u00ed z\u00a0trouby n\u011bco tepl\u00e9ho. Kv\u00e1skov\u00fd chl\u00e9b se pe\u010de t\u0159ikr\u00e1t denn\u011b, podm\u00e1slov\u00e9 rohl\u00edky se p\u0159ipravuj\u00ed a\u017e p\u011btkr\u00e1t. Na pr\u00e1ci se tu pod\u00edlej\u00ed \u010dty\u0159i peka\u0159i a\u00a0t\u011bsta se m\u00edchaj\u00ed pr\u016fb\u011b\u017en\u011b podle toho, co je zrovna pot\u0159eba. \u201eCel\u00e1 Letn\u00e1 sp\u00ed a\u00a0na\u0161\u00ed ulic\u00ed se line v\u016fn\u011b a\u017e ke Spart\u011b,\u201c popisuje Lucie \u0158\u00edha, kter\u00e1 pek\u00e1rnu provozuje s\u00a0man\u017eelem.<\/p>\r\n To, co se r\u00e1no objev\u00ed na pultu, \u010dasto vznikalo u\u017e o\u00a0den d\u0159\u00edve. Kv\u00e1skov\u00fd chl\u00e9b, kv\u00e1sek i\u00a0dal\u0161\u00ed t\u011bsta se nech\u00e1vaj\u00ed fermentovat p\u0159es noc. N\u011bkter\u00e1 t\u011bsta toti\u017e pot\u0159ebuj\u00ed sv\u016fj \u010das, jin\u00e1 vznikaj\u00ed b\u011bhem dne a\u00a0pracuje se na nich d\u00e1l podle aktu\u00e1ln\u00ed pot\u0159eby. Pr\u00e1v\u011b kv\u00e1skov\u00fd chl\u00e9b je podle \u0158\u00edhov\u00fdch jedn\u00edm z\u00a0nejn\u00e1ro\u010dn\u011bj\u0161\u00edch v\u00fdrobk\u016f. \u201eKv\u00e1sek je \u017eiv\u00fd organismus,\u201c vysv\u011btluj\u00ed. Peka\u0159 tak mus\u00ed sledovat, jak se kv\u00e1sek chov\u00e1, a\u00a0tomu p\u0159izp\u016fsobovat dal\u0161\u00ed pr\u00e1ci.<\/p>\r\n Ve\u0161ker\u00e9 pe\u010divo i\u00a0dal\u0161\u00ed v\u00fdrobky si p\u0159ipravuj\u00ed p\u0159\u00edmo na m\u00edst\u011b. Jejich pr\u00e1ci mohou z\u00e1kazn\u00edci sledovat p\u0159es sklo, tak\u017ee vid\u00ed, co v\u0161echno se za pultem b\u011bhem dne odehr\u00e1v\u00e1. V\u00a0Chleba & M\u00e1slo pe\u010dou chleba, rohl\u00edky a\u00a0sladk\u00e9 kol\u00e1\u010de, ale vyr\u00e1b\u011bj\u00ed tak\u00e9 vlastn\u00ed marmel\u00e1dy a\u00a0dal\u0161\u00ed n\u00e1pln\u011b nebo t\u0159eba vaj\u00ed\u010dkovou pomaz\u00e1nku. Podm\u00e1slov\u00e9 rohl\u00edky nav\u00edc nekon\u010d\u00ed pouze jako pe\u010divo k\u00a0sn\u00eddani, pr\u00e1v\u011b z\u00a0nich se pak p\u0159ipravuj\u00ed i\u00a0karlovarsk\u00e9 knedl\u00edky.<\/p>\r\n Jedn\u00edm z\u00a0d\u016fle\u017eit\u00fdch t\u00e9mat je pro man\u017eele \u0158\u00edhovy v\u00fdb\u011br surovin. Pou\u017e\u00edvaj\u00ed \u010deskou mouku od sv\u00e9ho mlyn\u00e1\u0159e a\u00a0pe\u010dou v\u00fdhradn\u011b jen s\u00a0m\u00e1slem. Ostatn\u011b pr\u00e1v\u011b spojen\u00ed dvou z\u00e1kladn\u00edch potravin se dostalo i\u00a0do n\u00e1zvu jejich pek\u00e1rny. Kvalitn\u00ed suroviny jsou podle nich z\u00e1kladem dobr\u00e9ho pe\u010diva a\u00a0z\u00e1rove\u0148 jedn\u00edm z\u00a0rozd\u00edl\u016f mezi ru\u010dn\u00ed v\u00fdrobou a\u00a0pr\u016fmyslov\u00fdm pe\u010divem. V\u00a0pek\u00e1rn\u011b necht\u011bj\u00ed pracovat s\u00a0n\u00e1hra\u017ekami ani pe\u010divo rozmrazovat. D\u016fle\u017eit\u00e1 je pro n\u011b \u010derstvost a\u00a0tak\u00e9 to, \u017ee ka\u017ed\u00fd kus projde rukama peka\u0159\u016f.<\/p>\r\n Jejich recepty maj\u00ed ko\u0159eny v\u00a0rodin\u011b, ale tak\u00e9 v\u00a0cestov\u00e1n\u00ed. \u010c\u00e1st inspirace poch\u00e1z\u00ed od prababi\u010dky ze \u0160umavy, dal\u0161\u00ed recepty a\u00a0n\u00e1pady si \u0158\u00edhovi p\u0159ivezli z\u00a0cest po It\u00e1lii.<\/p>\r\n Pek\u00e1rna \u017eije tak\u00e9 podle ro\u010dn\u00edch obdob\u00ed. Na podzim p\u0159ich\u00e1z\u00ed na \u0159adu nap\u0159\u00edklad makov\u00fd z\u00e1vin se \u0161vestkami a\u00a0dal\u0161\u00ed kol\u00e1\u010de, v\u00a0listopadu pak za\u010d\u00edn\u00e1 obdob\u00ed v\u00e1no\u010dek. Ty tu ale nejsou jen z\u00e1le\u017eitost\u00ed b\u011b\u017en\u00e9 v\u00fdroby. \u0158\u00edhovi ka\u017ed\u00fd rok u\u010d\u00ed pl\u00e9st v\u00e1no\u010dky tak\u00e9 d\u011bti z\u00a0mate\u0159sk\u00e9 \u0161koly. Pro d\u011bti je to mo\u017enost pod\u00edvat se, co v\u0161echno stoj\u00ed za pe\u010divem, kter\u00e9 b\u011b\u017en\u011b znaj\u00ed z\u00a0pultu, a\u00a0vyzkou\u0161et si pr\u00e1ci s\u00a0t\u011bstem.<\/p>\r\n Se st\u00e1l\u00fdmi z\u00e1kazn\u00edky maj\u00ed v pek\u00e1rn\u011b trochu jin\u00fd vztah ne\u017e jen ten, kter\u00fd vznik\u00e1 p\u0159i b\u011b\u017en\u00e9m n\u00e1kupu. N\u011bkter\u00e9 d\u011bti si nap\u0159\u00edklad ka\u017ed\u00fd den chod\u00ed pro stejnou sva\u010dinu a trvaj\u00ed na sv\u00e9m obl\u00edben\u00e9m pe\u010divu. Z\u00e1rove\u0148 ale podle \u0158\u00edhov\u00fdch r\u00e1dy zkou\u0161ej\u00ed i novinky. Pr\u00e1v\u011b n\u00e1vraty z\u00e1kazn\u00edk\u016f jsou pro n\u011b d\u016fkazem, \u017ee si lid\u00e9 ke kvalitn\u00edmu pe\u010divu dok\u00e1\u017eou naj\u00edt cestu. \u201ePotk\u00e1vaj\u00ed se tu soused\u00e9, lid\u00e9 se zastavuj\u00ed cestou, d\u011bti si sem chod\u00ed ps\u00e1t dom\u00e1c\u00ed \u00fakoly. Na\u0161e d\u011bti v pek\u00e1rn\u011b vyr\u016fstaj\u00ed, stejn\u011b jako d\u011bti soused\u016f. Jsme r\u00e1di sou\u010d\u00e1st\u00ed sn\u00edd\u00e1n\u00ed a p\u0159\u00edb\u011bh\u016f na Sedmi\u010dce,\u201c \u0159\u00edk\u00e1 Lucie \u0158\u00edha.<\/p>\r\n Pr\u00e1v\u011b ka\u017edodenn\u00ed pr\u00e1ce je podle man\u017eel\u016f \u0158\u00edhov\u00fdch to, co by cht\u011bli, aby z\u00e1kazn\u00edci vn\u00edmali. Pe\u010den\u00ed nen\u00ed jen v\u016fn\u011b \u010derstv\u00e9ho chleba a\u00a0tepl\u00e9 kol\u00e1\u010de ve v\u00fdloze, ale p\u0159edev\u0161\u00edm manu\u00e1ln\u00ed pr\u00e1ce, kter\u00e1 vy\u017eaduje \u010das, zku\u0161enost a\u00a0ka\u017edodenn\u00ed nasazen\u00ed. Od \u010dervna najdete Chleba & M\u00e1slo i\u00a0za \u0159ekou, v\u00a0Praze 1 v\u00a0Ryt\u00ed\u0159sk\u00e9 ulici. \u201ePr\u00e1ce peka\u0159\u016f je moc kr\u00e1sn\u00e1, ale m\u00e1lokdo z\u00a0laik\u016f tu\u0161\u00ed, kolik je za n\u00ed d\u0159iny a\u00a0kolik kilogram\u016f surovin a\u00a0t\u011bsta mus\u00edte nanosit z\u00a0m\u00edsta na m\u00edsto, ne\u017e se chleba dostane k\u00a0z\u00e1kazn\u00edkovi. Top\u00edme bukov\u00fdm d\u0159evem a\u00a0p\u0159i ka\u017ed\u00e9m pe\u010den\u00ed se pec mus\u00ed vytopit na 280 \u00b0C. P\u0159ibli\u017en\u011b ka\u017ed\u00e9 dv\u011b hodiny pak vynd\u00e1v\u00e1me z\u00a0pece 50 \u010derstv\u00fdch chleb\u016f, kter\u00e9 mus\u00ed peka\u0159 b\u011bhem pe\u010den\u00ed dvakr\u00e1t a\u017e t\u0159ikr\u00e1t ru\u010dn\u011b oto\u010dit d\u0159ev\u011bnou lopatou. Pr\u00e1ce je to fyzicky n\u00e1ro\u010dn\u00e1, a\u00a0i\u00a0proto je ka\u017ed\u00fd chleba origin\u00e1l, nikdy ho neoto\u010d\u00edte \u00fapln\u011b p\u0159esn\u011b tak, aby byl ze v\u0161ech stran upe\u010den\u00fd stejn\u011b,\u201c \u0159\u00edk\u00e1 Jaroslav Kozd\u011blka, \u0161\u00e9fpeka\u0159 pek\u00e1ren Eska.<\/p>\r\n Cesta k\u00a0otev\u0159en\u00ed pek\u00e1rny ve Veletr\u017en\u00ed ulici byla pom\u011brn\u011b dlouh\u00e1. \u201eEsku na Letn\u00e9<\/a> jsme otev\u0159eli v\u00a0\u00fanoru 2025, deset let po otev\u0159en\u00ed Esky v\u00a0Karl\u00edn\u011b. Jeliko\u017e pe\u010deme v\u00a0kamenn\u00e9 peci vyt\u00e1p\u011bn\u00e9 d\u0159evem, pot\u0159ebujeme minim\u00e1ln\u00ed v\u00fd\u0161ku stropu 2,5 metru a\u00a0kom\u00edn. Naj\u00edt tyto dv\u011b v\u011bci na m\u00edst\u011b, kde bychom cht\u011bli otev\u0159\u00edt pek\u00e1rnu, bylo opravdu n\u00e1ro\u010dn\u00e9. S\u00e1m jsem pro\u0161el snad v\u0161echny voln\u00e9, n\u011bkdy i\u00a0obsazen\u00e9 prostory v\u00a0Praze, ne\u017e jsme na\u0161li ten prav\u00fd. Oproti karl\u00ednsk\u00e9 pobo\u010dce je to tady trochu jin\u00e9. Kdy\u017e jsme pek\u00e1rnu na Letn\u00e9 otev\u00edrali, hodn\u011b lid\u00ed n\u00e1s odrazovalo, \u017ee to v\u00a0reziden\u010dn\u00edm prost\u0159ed\u00ed nebude fungovat. Pr\u00e1v\u011b sousedsk\u00fd \u017eivot ale podle m\u011b d\u011bl\u00e1 letenskou Esku Eskou a\u00a0my jsme r\u00e1di, \u017ee se n\u00e1m vztahy s\u00a0m\u00edstn\u00edmi poda\u0159ilo vybudovat,\u201c dod\u00e1v\u00e1 Jaroslav Kozd\u011blka. Specifikem letensk\u00e9 pobo\u010dky je i\u00a0to\u010den\u00e1 zmrzlina s\u00a0p\u0159\u00edchut\u00ed tvarohov\u00e9 buchty, kterou jinde nenajdete.<\/p>\r\n Pracovn\u00ed den v\u00a0Esce vlastn\u011b nikdy nekon\u010d\u00ed, proto\u017ee se tu pe\u010de 24 hodin denn\u011b, sedm dn\u00ed v\u00a0t\u00fddnu. Provoz je rozd\u011blen do dvou sm\u011bn, rann\u00ed a\u00a0no\u010dn\u00ed. P\u0159es den se o\u00a0v\u00fdrobu staraj\u00ed t\u0159i peka\u0159i a\u00a0jedna cukr\u00e1\u0159ka. Dva peka\u0159i p\u0159ipravuj\u00ed t\u011bsta, zat\u00edmco t\u0159et\u00ed pe\u010de. Cukr\u00e1\u0159ka mezit\u00edm chyst\u00e1 v\u00fdrobu na dal\u0161\u00ed den a\u00a0z\u00e1rove\u0148 dop\u00e9k\u00e1 \u010derstv\u00e9 pe\u010divo. V\u00a0noci pak provoz zaji\u0161\u0165uje jeden peka\u0159.<\/p>\r\n Up\u00e9ct chleba jim trv\u00e1 p\u0159esn\u011b t\u0159i dny. Prvn\u00ed den se krm\u00ed kv\u00e1sek, druh\u00fd den se z\u00a0n\u011bj zad\u011bl\u00e1 t\u011bsto a\u00a0pak se nech\u00e1 12\u201314 hodin v\u00a0chladu pomalu kynout. A\u00a0teprve t\u0159et\u00ed den se chleba pe\u010de. D\u00edky tomu, \u017ee t\u011bsto pomalu kyne v\u00a0chladu, m\u011bn\u00ed se i\u00a0vlastnosti lepku a\u00a0v\u00fdsledn\u00e9 pe\u010divo je pak l\u00e9pe straviteln\u00e9. Z\u00e1rove\u0148 p\u0159i tomto procesu vznik\u00e1 v\u00edce cukr\u016f, kter\u00e9 na povrchu t\u011bsta l\u00e9pe karamelizuj\u00ed \u2013 prob\u00edh\u00e1 takzvan\u00e1 Maillardova reakce, d\u00edky n\u00ed\u017e k\u016frka z\u00edsk\u00e1v\u00e1 tmav\u0161\u00ed barvu. P\u0159\u00edmo v\u00a0Esce si p\u0159ipravuj\u00ed a\u00a0pe\u010dou ve\u0161ker\u00e9 sv\u00e9 pe\u010divo, slan\u00e9 i\u00a0sladk\u00e9. Stejn\u011b tak se sna\u017e\u00ed vlastn\u00edmi silami vyr\u00e1b\u011bt i\u00a0co nejv\u00edce dal\u0161\u00edch produkt\u016f \u2013 nakl\u00e1danou zeleninu, libe\u010dkovou s\u016fl, vaj\u00ed\u010dkovou pomaz\u00e1nku, smet\u00e1nek, rumov\u00e9 pern\u00ed\u010dky, granolu a\u00a0dal\u0161\u00ed. V\u0161echnu mouku, ji\u017e zde pou\u017e\u00edvaj\u00ed, pro Esku melou v ml\u00fdn\u011b Probio ve Velk\u00fdch Ho\u0161t\u011br\u00e1dk\u00e1ch. \u201ePracujeme s bio moukou, ve kter\u00e9 nejsou \u017e\u00e1dn\u00e1 aditiva, a v\u017edy se p\u0159itom sna\u017e\u00edme p\u0159izp\u016fsobit surovin\u011b, nikoli surovinu n\u00e1m. I proto na\u0161e pe\u010divo nen\u00ed \u00fapln\u011b standardn\u00ed a jeho vzhled i chu\u0165 se mohou lehce m\u011bnit. \u017d\u00e1dn\u00e1 mouka toti\u017e nen\u00ed st\u00e1le stejn\u00e1 a poka\u017ed\u00e9 se chov\u00e1 trochu jinak. Na\u0161e receptury vych\u00e1zej\u00ed z tradi\u010dn\u00edch \u010desk\u00fdch recept\u016f, pouze jsme si je trochu upravili. Receptury na chleba jsme si vyv\u00edjeli sami. Trvalo n\u00e1m p\u0159es t\u0159i m\u011bs\u00edce zkou\u0161ek a ochutn\u00e1vek, ne\u017e jsme byli s v\u00fdsledkem spokojen\u00ed. Z\u00e1rove\u0148 je d\u016fle\u017eit\u00e9 \u0159\u00edct, \u017ee kvas je \u017eiv\u00fd organismus a neust\u00e1le se vyv\u00edj\u00ed \u2013 to, jak dnes chleba z Esky chutn\u00e1, je v\u00fdsledkem n\u011bkolikalet\u00e9 pr\u00e1ce a pr\u016fb\u011b\u017en\u00e9ho lad\u011bn\u00ed,\u201c vysv\u011btluje Jaroslav Kozd\u011blka. Podle jeho slov se za posledn\u00ed roky znateln\u011b prom\u011bnilo i\u00a0to, co od pe\u010diva o\u010dek\u00e1vaj\u00ed z\u00e1kazn\u00edci. \u201eP\u0159ed deseti lety nebyl nikdo zvykl\u00fd na tmav\u00e9 pe\u010divo s\u00a0vype\u010denou k\u016frkou. Standard ud\u00e1val chleba ze supermarketu \u2013 s\u00a0m\u011bkkou sv\u011btlou k\u016frkou, kter\u00fd ka\u017ed\u00fd den vypad\u00e1 stejn\u011b. Dnes u\u017e maj\u00ed z\u00e1kazn\u00edci o\u00a0hodn\u011b vy\u0161\u0161\u00ed n\u00e1roky a\u00a0je to dob\u0159e, proto\u017ee pr\u00e1v\u011b to n\u00e1s posouv\u00e1 d\u00e1l.\u201c Croissanty na prvn\u00edm m\u00edst\u011b<\/strong><\/p>\r\n Pokud se n\u011bkdo v\u00a0no\u010dn\u00edch hodin\u00e1ch toul\u00e1 Hole\u0161ovicemi, v\u00a0ulici Na Z\u00e1tor\u00e1ch naraz\u00ed na osv\u011btlen\u00fd prostor, kde se st\u00e1le pracuje. Je j\u00edm v\u00fdrobna Supernova Bakehouse<\/a>, kter\u00e1 sv\u00e9 dve\u0159e otev\u0159ela v\u00a0z\u00e1\u0159\u00ed 2022. \u201eSupernovu jsme zalo\u017eili spole\u010dn\u011b s\u00a0m\u00fdm bratrem Michalem. Oba jsme u\u017e m\u011bli n\u011bkolikaletou praxi v\u00a0gastronomii. Michal dlouh\u00e1 l\u00e9ta pracoval jako kucha\u0159 ve \u0161pi\u010dkov\u00fdch restaurac\u00edch a\u00a0j\u00e1 jsem sb\u00edral zku\u0161enosti v\u00a0gastru b\u011bhem studia na vysok\u00fdch \u0161kol\u00e1ch. Koneckonc\u016f Supernova je i\u00a0moje diplomov\u00e1 pr\u00e1ce, kterou se poda\u0159ilo p\u0159etavit v\u00a0realitu. S\u00a0t\u00edm, \u017ee bratr m\u00e1 na starost v\u00fdrobu a\u00a0j\u00e1 v\u0161e ostatn\u00ed,\u201c \u0159\u00edk\u00e1 Marek Borsk\u00fd.<\/p>\r\n Peka\u0159\u016fm ze Supernovy za\u010d\u00edn\u00e1 pracovn\u00ed den kolem t\u0159et\u00ed hodiny r\u00e1no a za\u010d\u00e1tek sm\u011bny rozhodn\u011b nen\u00ed jednoduch\u00fd. Do \u0161esti hodin je pot\u0159eba p\u0159ipravit, up\u00e9ct, nazdobit a vyexpedovat velk\u00e9 mno\u017estv\u00ed v\u00fdrobk\u016f. Supernova toti\u017e krom\u011b provozovny v Hole\u0161ovic\u00edch z\u00e1sobuje tak\u00e9 svou pobo\u010dku v Karl\u00edn\u011b v Th\u00e1mov\u011b ulici a ka\u017ed\u00fd den zav\u00e1\u017e\u00ed pe\u010divo tak\u00e9 do hotel\u016f a kav\u00e1ren. Na p\u0159\u00edprav\u011b a pe\u010den\u00ed se b\u011bhem b\u011b\u017en\u00e9ho dne pod\u00edlej\u00ed dva a\u017e \u010dty\u0159i lid\u00e9 podle toho, jak je pr\u00e1ce rozvr\u017een\u00e1 a kolik je toho pot\u0159eba stihnout.<\/p>\r\n D\u0159\u00edve se v\u00a0Supernov\u011b peklo v\u00a0n\u011bkolika v\u00e1rk\u00e1ch b\u011bhem dne, proto\u017ee kapacity technologi\u00ed nesta\u010dily. Dnes se v\u011bt\u0161ina v\u00fdroby odehr\u00e1v\u00e1 r\u00e1no a\u00a0b\u011bhem dne se podle pot\u0159eby pouze dop\u00e9k\u00e1. \u201eU\u00a0n\u011bkter\u00fdch v\u00fdrobk\u016f je to ale slo\u017eit\u011bj\u0161\u00ed, p\u0159edev\u0161\u00edm u\u00a0croissant\u016f, jejich\u017e p\u0159\u00edprava trv\u00e1 t\u0159i dny. Nen\u00ed proto mo\u017en\u00e9 jen tak b\u011bhem dne rozhodnout, \u017ee se upe\u010de dal\u0161\u00ed v\u00e1rka. V\u00fdjime\u010dn\u011b ale peka\u0159i p\u0159iprav\u00ed t\u011bsto nav\u00edc, kter\u00e9 se pak d\u00e1 vyu\u017e\u00edt i\u00a0k\u00a0dope\u010den\u00ed \u010derstv\u00fdch croissant\u016f,\u201c up\u0159es\u0148uje Marek Borsk\u00fd. P\u0159\u00edprava na dal\u0161\u00ed den p\u0159itom za\u010d\u00edn\u00e1 prakticky okam\u017eit\u011b po rann\u00edm pe\u010den\u00ed a\u00a0pokra\u010duje v\u00a0pr\u016fb\u011bhu cel\u00e9ho dne. \u010casov\u00e1 i\u00a0technologick\u00e1 n\u00e1ro\u010dnost v\u00fdroby croissantov\u00e9ho t\u011bsta toti\u017e vy\u017eaduje, aby se jednotliv\u00e9 kroky pl\u00e1novaly s\u00a0velk\u00fdm p\u0159edstihem.<\/p>\r\n V\u00a0Supernov\u011b si vyr\u00e1b\u011bj\u00ed prakticky v\u0161echno sami a\u00a0nepou\u017e\u00edvaj\u00ed polotovary. Krom\u011b pe\u010diva p\u0159ipravuj\u00ed vlastn\u00ed marmel\u00e1dy, kr\u00e9my, ganache nebo granolu. Jedinou v\u00fdjimkou je kv\u00e1skov\u00fd chl\u00e9b, kter\u00fd zat\u00edm z\u00a0technick\u00fdch d\u016fvod\u016f nemohou p\u00e9ct p\u0159\u00edmo ve vlastn\u00ed v\u00fdrobn\u011b. Odeb\u00edraj\u00ed ho proto od pek\u00e1rny Zrno Zrnko, kter\u00e1 u\u017e na Sedmi\u010dce m\u00e1 dv\u011b pobo\u010dky, jednu v\u00a0Bubensk\u00e9 a\u00a0druhou v\u00a0Kamenick\u00e9 ulici. O\u00a0v\u00fdrobu v\u00a0Supernov\u011b se star\u00e1 p\u0159edev\u0161\u00edm Michal Borsk\u00fd, kter\u00fd podle sv\u00e9ho bratra dok\u00e1\u017ee v\u00a0mimo\u0159\u00e1dn\u00e9 kvalit\u011b vyrobit prakticky cokoli, co spole\u010dn\u011b vymysl\u00ed. Za v\u011bt\u0161inou receptur podniku stoj\u00ed Michal Borsk\u00fd, kter\u00fd se p\u0159i jejich tvorb\u011b inspiruje nejr\u016fzn\u011bj\u0161\u00edmi zdroji, p\u0159edev\u0161\u00edm v zahrani\u010d\u00ed. S vlastn\u00edmi n\u00e1pady ale p\u0159ich\u00e1zej\u00ed tak\u00e9 peka\u0159i a cukr\u00e1\u0159i ze Supernovy. V\u00fdroba p\u0159itom nen\u00ed jednoduch\u00e1 prakticky u \u017e\u00e1dn\u00e9ho v\u00fdrobku. \u201eBohu\u017eel, nebo mo\u017en\u00e1 bohud\u00edk, je v na\u0161em p\u0159\u00edpad\u011b n\u00e1ro\u010dn\u00fd t\u00e9m\u011b\u0159 ka\u017ed\u00fd produkt. Nic moc n\u00e1ro\u010dn\u011bj\u0161\u00edho ne\u017e croissant ve sv\u011bt\u011b pe\u010den\u00ed snad ani neexistuje. A vzhledem k tomu, \u017ee 70 procent na\u0161eho portfolia tvo\u0159\u00ed pr\u00e1v\u011b v\u00fdrobky na b\u00e1zi croissantov\u00e9ho t\u011bsta, d\u00e1 se \u0159\u00edct, \u017ee t\u00e9m\u011b\u0159 ka\u017ed\u00fd v\u00fdrobek u n\u00e1s je \u010dasov\u011b i technicky velmi n\u00e1ro\u010dn\u00fd a vy\u017eaduje mimo\u0159\u00e1dnou p\u0159esnost. T\u011bsto je citliv\u00e9 tak\u00e9 na v\u00fdkyvy teplot nebo vlhkosti vzduchu. Zkr\u00e1tka ka\u017ed\u00e1 nuance je zn\u00e1t a je pot\u0159eba k tomu p\u0159istupovat s respektem. I po \u010dty\u0159ech letech n\u00e1s dok\u00e1\u017ee ka\u017ed\u00fd den n\u011b\u010d\u00edm p\u0159ekvapit,\u201c \u0159\u00edk\u00e1 s \u00fasm\u011bvem Marek Borsk\u00fd.<\/p>\r\n Mouku a dal\u0161\u00ed z\u00e1kladn\u00ed ingredience vyb\u00edraj\u00ed v Supernov\u011b p\u0159edev\u0161\u00edm podle kvality a konzistence. \u201ePou\u017e\u00edv\u00e1me \u010deskou mouku, abychom zachovali co nejv\u011bt\u0161\u00ed lok\u00e1lnost, a m\u00e1slo odeb\u00edr\u00e1me z francouzsk\u00e9 Normandie. Je vyroben\u00e9 z ml\u00e9ka od krav, kter\u00e9 se mohou voln\u011b p\u00e1st, \u017eiv\u00ed se tr\u00e1vou a \u017eij\u00ed v tom nejlep\u0161\u00edm a nejzdrav\u011bj\u0161\u00edm prost\u0159ed\u00ed, jak\u00e9 jim lid\u00e9 mohou dop\u0159\u00e1t. Vejce zase poch\u00e1zej\u00ed z Farmy Valcha. Bez kvalitn\u00edch surovin nikdy nem\u016f\u017eete vyrobit opravdu kvalitn\u00ed v\u00fdrobek.\u201c Pro Supernovu je d\u016fle\u017eit\u00e1 tak\u00e9 samotn\u00e1 Sedmi\u010dka. Brat\u0159i Bor\u0161t\u00ed jsou hole\u0161ovi\u010dt\u00ed rod\u00e1ci a Hole\u0161ovice pova\u017euj\u00ed za nejlep\u0161\u00ed m\u00edsto pro \u017eivot. \u201eCo se t\u00fd\u010de gastronomie, je neskute\u010dn\u00e9, co se tu za posledn\u00edch p\u011bt let d\u011bje \u2013 a to jsme teprve na za\u010d\u00e1tku. U\u017e te\u010f je d\u00edky rekonstrukci tr\u017enice a p\u0159\u00edlivu nov\u00fdch obyvatel hodn\u011b c\u00edtit, jak se zdej\u0161\u00ed \u017eivotn\u00ed \u00farove\u0148 diametr\u00e1ln\u011b m\u011bn\u00ed. Uvid\u00edme, a\u017e se zastav\u00ed cel\u00fd pl\u00e1novan\u00fd brownfield. Sousedsk\u00fd \u017eivot n\u00e1s mo\u017en\u00e1 neovliv\u0148uje p\u0159\u00edmo, ale vzhledem k tomu, \u017ee p\u0159ibli\u017en\u011b 40 procent v\u0161ech na\u0161ich objedn\u00e1vek poch\u00e1z\u00ed od pravideln\u00fdch z\u00e1kazn\u00edk\u016f, je pro n\u00e1s m\u00edstn\u00ed komunita nesm\u00edrn\u011b d\u016fle\u017eit\u00e1. Jsme neskute\u010dn\u011b vd\u011b\u010dn\u00ed ka\u017ed\u00e9mu jednomu z nich,\u201c dod\u00e1v\u00e1 Marek Borsk\u00fd.<\/p>\r\n Bor\u016fvky i\u00a0v\u00a0zim\u011b<\/strong><\/p>\r\n Komunita st\u00e1l\u00fdch z\u00e1kazn\u00edk\u016f je d\u016fle\u017eit\u00e1 i\u00a0pro Sv\u00e1\u00e1\u010du<\/a> v\u00a0ulici Komunard\u016f. N\u011bkte\u0159\u00ed chod\u00ed tak pravideln\u011b, \u017ee jejich objedn\u00e1vku tu u\u017e znaj\u00ed dop\u0159edu. \u201eIntern\u011b je m\u00e1me pojmenovan\u00e9 podle toho, na co chod\u00ed. Nap\u0159\u00edklad pan Housti\u010dka nebo pan Lungo. Sv\u00e1\u00e1\u010da u\u017e je takov\u00e1 svoje komunita,\u201c \u0159\u00edk\u00e1 s\u00a0\u00fasm\u011bvem Karol\u00edna Vlkov\u00e1.<\/p>\r\n Sv\u00e1\u00e1\u010da vznikla p\u0159ibli\u017en\u011b p\u0159ed t\u0159emi a p\u016fl lety a jej\u00ed za\u010d\u00e1tky byly podle Karol\u00edny pom\u011brn\u011b rychl\u00e9. Hledala tehdy zam\u011bstn\u00e1n\u00ed, naskytl se prostor pro kav\u00e1rnu a b\u011bhem n\u011bkolika t\u00fddn\u016f bylo otev\u0159eno. Dnes si p\u0159ipravuj\u00ed a pe\u010dou vlastn\u00ed kv\u00e1skov\u00e9 bagety, housti\u010dky, bagely, kol\u00e1\u010de, rohl\u00edky, loup\u00e1ky i dorty. V\u0161echno pe\u010divo vznik\u00e1 p\u0159\u00edmo na m\u00edst\u011b a \u010derstv\u00e9 se pe\u010de ka\u017ed\u00e9 r\u00e1no. Jednu v\u011bc by si p\u0159itom ve Sv\u00e1\u00e1\u010de r\u00e1di vyr\u00e1b\u011bli sami, ale zat\u00edm jim to nedovoluj\u00ed kapacitn\u00ed mo\u017enosti \u2013 chl\u00e9b. Jejich chleb\u00ed\u010dky s pomaz\u00e1nkou jsou po kol\u00e1\u010d\u00edch druh\u00fdm nejprod\u00e1van\u011bj\u0161\u00edm produktem, a kdyby k nim m\u011bli p\u0159idat je\u0161t\u011b vlastn\u00ed chleba, jednodu\u0161e by ho v pot\u0159ebn\u00e9m mno\u017estv\u00ed nedok\u00e1zali up\u00e9ct.<\/p>\r\n Bistro v ulici Komunard\u016f nejde minout, ani\u017e by \u010dlov\u011bku padl pohled na plechy pln\u00e9 kol\u00e1\u010d\u016f. Pr\u00e1v\u011b ony a chleb\u00ed\u010dky s pomaz\u00e1nkou pat\u0159\u00ed k tomu, bez \u010deho by Sv\u00e1\u00e1\u010da nebyla Sv\u00e1\u00e1\u010dou. \u201eT\u00edm \u010dlov\u011bk nikdy ne\u0161l\u00e1pne vedle,\u201c doporu\u010duje Karol\u00edna ka\u017ed\u00e9mu, kdo p\u0159ijde poprv\u00e9.<\/p>\r\n Pracovn\u00ed den za\u010d\u00edn\u00e1 \u0161est dn\u00ed v t\u00fddnu v p\u011bt hodin r\u00e1no. Ve\u0161ker\u00e9 pe\u010divo mus\u00ed b\u00fdt upe\u010den\u00e9 je\u0161t\u011b p\u0159ed otev\u0159en\u00edm, aby na z\u00e1kazn\u00edky \u010dekalo \u010derstv\u00e9. V ned\u011bli pak p\u0159ich\u00e1z\u00ed \u010das na p\u0159\u00edpravu t\u011bst a dal\u0161\u00ed pr\u00e1ci, kter\u00e1 b\u011bhem b\u011b\u017en\u00e9ho provozu nen\u00ed tolik vid\u011bt. P\u0159\u00edprava t\u011bst, drobenky a n\u00e1pln\u00ed toti\u017e zabere p\u0159ekvapiv\u011b velk\u00e9 mno\u017estv\u00ed \u010dasu a pat\u0159\u00ed k nejn\u00e1ro\u010dn\u011bj\u0161\u00edm \u010d\u00e1stem v\u00fdroby. N\u011bkter\u00e9 \u010dinnosti u\u017e jim usnad\u0148uj\u00ed technologie, p\u0159esto je p\u0159\u00edprava podle Karol\u00edny st\u00e1le nejv\u011bt\u0161\u00ed d\u0159ina. N\u00e1ro\u010dn\u00e1 je ostatn\u011b vlastn\u00ed v\u00fdroba jako celek. Pot\u0159eba je p\u0159edev\u0161\u00edm dobr\u00e1 organizace a \u010das. \u201eZa roky praxe jsme si u\u017e na\u0161li syst\u00e9m, jak co nejefektivn\u011bji up\u00e9ct co nejv\u00edce produkt\u016f, ale z\u00e1rove\u0148 absolutn\u011b neo\u0161idit kvalitu \u2013 naopak,\u201c \u0159\u00edk\u00e1. Komplikac\u00ed b\u00fdv\u00e1 tak\u00e9 dostupnost a cena surovin. Nap\u0159\u00edklad lesn\u00ed bor\u016fvky, kter\u00e9 pou\u017e\u00edvaj\u00ed do sv\u00fdch kol\u00e1\u010d\u016f, b\u011bhem posledn\u00edho roku zdra\u017eily o sto procent. P\u0159esto je z nab\u00eddky nevy\u0159adili. \u201eBereme ty nejkvalitn\u011bj\u0161\u00ed lesn\u00ed bor\u016fvky a jen tak mimochodem jich spot\u0159ebujeme deset kilo t\u00fddn\u011b,\u201c \u0159\u00edk\u00e1 Karol\u00edna Vlkov\u00e1.<\/p>\r\n P\u0159i vym\u00fd\u0161len\u00ed nov\u00fdch v\u00fdrobk\u016f se ve Sv\u00e1\u00e1\u010de \u0159\u00edd\u00ed p\u0159edev\u0161\u00edm vlastn\u00edmi chut\u011bmi. P\u0159ipravuj\u00ed to, co maj\u00ed sami nejrad\u011bji, a zat\u00edm se ukazuje, \u017ee tento p\u0159\u00edstup vyhovuje i jejich z\u00e1kazn\u00edk\u016fm. Sezonnost samoz\u0159ejm\u011b berou v potaz, n\u011bkter\u00e9 obl\u00edben\u00e9 produkty ale necht\u011bj\u00ed omezovat jen na ur\u010ditou \u010d\u00e1st roku. T\u0159eba pr\u00e1v\u011b bor\u016fvkov\u00e9 kol\u00e1\u010de tak pe\u010dou po cel\u00fd rok.<\/p>\r\n Pr\u00e1ce v kav\u00e1rn\u011b a pek\u00e1rn\u011b p\u0159itom nekon\u010d\u00ed ani ve chv\u00edli, kdy odejdou posledn\u00ed z\u00e1kazn\u00edci. Kolem p\u016fl \u0161est\u00e9 ve\u010der po zav\u0159en\u00ed je\u0161t\u011b p\u0159ich\u00e1z\u00ed na \u0159adu \u00faklid prostoru a \u0159e\u0161en\u00ed p\u0159\u00edpadn\u00fdch zbytk\u016f a za p\u00e1r hodin za\u010d\u00edn\u00e1 v\u0161e nanovo. \u201eVst\u00e1v\u00e1me ve \u010dty\u0159i r\u00e1no, ale po\u0159\u00e1d n\u00e1s to bav\u00ed. Bez Anne, \u0160\u00e1rky a Pe\u0165i by Sv\u00e1\u00e1\u010da nefungovala,\u201c \u0159\u00edk\u00e1 s \u00fasm\u011bvem Karol\u00edna.<\/p>\r\n Tohle je samoz\u0159ejm\u011b jen mal\u00fd v\u00fdb\u011br z toho, co se na Sedmi\u010dce pe\u010de. N\u011bkter\u00e9 podniky u\u017e jsme v Hobuletu p\u0159edstavili d\u0159\u00edv, k jin\u00fdm se teprve dostaneme. A mezit\u00edm m\u016f\u017eeme v\u0161ichni objevovat dal\u0161\u00ed m\u00edsta pe\u010den\u00fdch dobrot.<\/p>\r\n Chleba & M\u00e1slo Jana Zaj\u00edce 16<\/strong> \u2192 chlebamaslo.cz<\/a>
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\r\nTmav\u00e1 k\u016frka m\u00e1 sv\u016fj d\u016fvod<\/strong><\/p>\r\n
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\r\nPe\u010divo, kter\u00e9 z\u00e1kazn\u00edk najde r\u00e1no na pultu, se v\u017edy pe\u010de p\u0159ed \u0161estou hodinou rann\u00ed, aby stihlo vychladnout. B\u011bhem dne pak peka\u0159i v\u0161echno pr\u016fb\u011b\u017en\u011b dop\u00e9kaj\u00ed \u010derstv\u00e9. \u201eV\u0161echny v\u00fdrobky pot\u0159ebuj\u00ed sv\u016fj \u010das a\u00a0ka\u017ed\u00fd trochu jin\u00fd. V\u0161echny ale vy\u017eaduj\u00ed soust\u0159ed\u011bn\u00ed a\u00a0hlavn\u011b to, aby do nich peka\u0159 dal sv\u00e9 srdce, up\u0159\u00edmn\u00fd z\u00e1jem a\u00a0energii. Jinak nikdy nebudou opravdu dobr\u00e9.\u201c Typick\u00fdm v\u00fdrobkem z\u00a0Esky jsou chleby 33 a\u00a066, u\u00a0nich\u017e ob\u011b \u010d\u00edsla v\u00a0n\u00e1zvu p\u0159edstavuj\u00ed procentn\u00ed pod\u00edl \u017eitn\u00e9 mouky. Za zm\u00ednku ale ur\u010dit\u011b stoj\u00ed i\u00a0loup\u00e1ky, buchty a\u00a0kol\u00e1\u010de. \u201eKa\u017ed\u00fd, kdo k\u00a0n\u00e1m p\u0159ijde poprv\u00e9, by m\u011bl podle m\u011b vyzkou\u0161et chleba s\u00a0m\u00e1slem \u2013 to je jednodu\u0161e tradi\u010dn\u00ed \u010desk\u00e1 chu\u0165. Kol\u00e1\u010de a\u00a0buchty zase zad\u011bl\u00e1v\u00e1me \u017eitn\u00fdm chlebov\u00fdm kvasem, tak\u017ee maj\u00ed \u00fapln\u011b jinou chu\u0165 ne\u017e klasick\u00e9 kynut\u00e9 buchty. A\u00a0loup\u00e1k? To je pro m\u011b zt\u011blesn\u011bn\u00ed sladk\u00e9, m\u00e1slov\u00e9 chuti nad\u00fdchan\u00e9ho pe\u010diva, kter\u00e1 v\u00e1s stoprocentn\u011b vr\u00e1t\u00ed do d\u011btsk\u00fdch let,\u201c \u0159\u00edk\u00e1 Jaroslav Kozd\u011blka.<\/p>\r\n
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\r\nTypick\u00fdm v\u00fdrobkem Supernovy je croissant, na kter\u00e9m cel\u00fd jej\u00ed koncept do zna\u010dn\u00e9 m\u00edry stoj\u00ed. Kdo p\u0159ijde poprv\u00e9, m\u016f\u017ee vyzkou\u0161et t\u0159eba pist\u00e1ciov\u00fd croissant, n\u011bkter\u00e9 z cookies nebo kol\u00e1\u010d\u016f. Osobn\u00edm favoritem Marka Borsk\u00e9ho je vanilla flan, kter\u00fd je variac\u00ed na portugalsk\u00fd kol\u00e1\u010dek pastel de nata. K pe\u010divu se nav\u00edc p\u0159id\u00e1v\u00e1 k\u00e1va, kter\u00e1 se postupn\u011b stala druhou v\u00fdraznou sou\u010d\u00e1st\u00ed podniku. Supernova se prost\u0159ednictv\u00edm ve\u0159ejn\u00fdch degustac\u00ed a dal\u0161\u00edch k\u00e1vov\u00fdch akc\u00ed pod\u00edl\u00ed tak\u00e9 na budov\u00e1n\u00ed k\u00e1vov\u00e9 komunity v \u010cesku a v jej\u00edm t\u00fdmu p\u016fsob\u00ed n\u011bkolik baristick\u00fdch \u0161ampion\u016f.<\/p>\r\n
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\r\nV\u00fdraznou roli v nab\u00eddce Supernovy hraje sezonnost. Menu se m\u011bn\u00ed ka\u017ed\u00fd m\u011bs\u00edc, a sezona se tak prom\u00edt\u00e1 do ka\u017ed\u00e9 nov\u00e9 nab\u00eddky. Aktu\u00e1ln\u011b se pe\u010de t\u0159eba makov\u00fd kol\u00e1\u010dek se \u0161vestkami a drobenkou. \u201eKdy\u017e vyberete nap\u0159\u00edklad ovoce, kter\u00e9 je zrovna v sezon\u011b, nejen\u017ee je levn\u011bj\u0161\u00ed, ale z\u00e1rove\u0148 k n\u00e1m p\u0159ich\u00e1z\u00ed v mnohem lep\u0161\u00ed kvalit\u011b. D\u0159\u00edve jsme se mnohem v\u00edce inspirovali v zahrani\u010d\u00ed. Dnes u\u017e inspiraci tolik nehled\u00e1me a sp\u00ed\u0161 stav\u00edme na tom, co v\u00edme, \u017ee maj\u00ed na\u0161i z\u00e1kazn\u00edci r\u00e1di. Za \u010dty\u0159i roky u\u017e m\u00e1me dostatek dat, zku\u0161enost\u00ed a siln\u00e9 vazby se st\u00e1l\u00fdmi z\u00e1kazn\u00edky, tak\u017ee nemus\u00edme tolik experimentovat a zkou\u0161et, co bude fungovat, a co ne,\u201c up\u0159es\u0148uje Marek Borsk\u00fd.<\/p>\r\n
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\r\nEska Letn\u00e1 Veletr\u017en\u00ed 42<\/strong> \u2192 eska.letna.ambi.cz<\/a>
\r\nSupernova Bakehouse Na Z\u00e1tor\u00e1ch 3<\/strong> \u2192 supernovabakehouse.cz<\/a>
\r\nSv\u00e1\u00e1\u010da Komunard\u016f 38<\/strong> \u2192 www.svaaca.cz<\/a><\/p>","protected":false},"excerpt":{"rendered":"[perex] Sedmi\u010dka sice je\u0161t\u011b sp\u00ed, ale tu a tam u\u017e v ulic\u00edch najdeme osv\u011btlen\u00fd prostor, z n\u011bho\u017e se line v\u016fn\u011b chleba, kol\u00e1\u010d\u016f a dal\u0161\u00edch dobrot. V n\u011bkter\u00fdch pek\u00e1rn\u00e1ch se pe\u010de pr\u016fb\u011b\u017en\u011b cel\u00fd den, jinde mus\u00ed t\u011bsto na sv\u016fj \u010das po\u010dkat a n\u011bkter\u00e9 v\u00fdrobky vznikaj\u00ed i v\u00edc dn\u00ed. Pe\u010de se tu podle rodinn\u00fdch recept\u016f i nov\u00fdch n\u00e1pad\u016f, z kv\u00e1sku, kter\u00fd pot\u0159ebuje p\u00e9\u010di, i z t\u011bst, jejich\u017e p\u0159\u00edprava […]","protected":false},"author":292,"featured_media":94993,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37],"tags":[],"_links":{"self":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/94992"}],"collection":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/users\/292"}],"replies":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/comments?post=94992"}],"version-history":[{"count":2,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/94992\/revisions"}],"predecessor-version":[{"id":95000,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/94992\/revisions\/95000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media\/94993"}],"wp:attachment":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media?parent=94992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/categories?post=94992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/tags?post=94992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}