The Tiszta Ízek bakery was launched in 2017. The idea was born out of reality. At the time, I was working as a chef, where I was increasingly confronted with a new phenomenon that seemed extreme at first. Gluten-sensitive customers appeared. Gluten-free dishes were already a necessity in daily menus and à la carte meals. Simple Hungarian bean soup with bread. I headed to an organic store, where the meager selection of breads with "interesting" flavors did not meet my standards for "delicious taste, I'm happy to offer it." That was my main motivation. Is it possible to bake good bread without gluten?
I got started, and it was a long journey. A year of failures. When I finally achieved success in terms of appearance and taste, other problems arose, which I'm sure many people who have baked gluten-free bread at home are familiar with. It's fine when it's fresh, but after a day or two, you need a good set of teeth to tackle it. In fact, it's a whole new profession. A trained baker learns completely different things, and everything works so differently with gluten-free baked goods. In the end, good intentions and perseverance brought success.
Now, nine years later, there are many grateful people who are sensitive to gluten. Tiszta Ízek bread is the market leader in Hungarian organic shops, gluten-free shops, and supermarkets. As a side note, the gluten content of wheat today is 40-60 times higher than it was 15 years ago. The human body has not adapted to digesting such large amounts of gluten. By "improving" wheat, humanity has scored another own goal. So, based on eight years of experience, gluten sensitivity is clearly not decreasing. The company started out as an EV and currently operates as a Kft. The plant is, of course, already cramped. The significant increase in production also requires further development.
All products are 100% gluten-free, handmade, and Hungarian.
We currently produce eight flavors of gluten-, lactose-, soy-, and sugar-free shortbread cookies. We bake two types of gluten-free bread. Gluten-free paleolithic low-carbohydrate and white homemade gluten-free bread with quinoa sourdough. We also make cheese sticks and scones. We use vacuum technology to package our bread, supplemented with food-grade protective gas to increase shelf life. Once opened, the bread behaves like traditional baked goods, but keeping it in the refrigerator after opening can increase its shelf life. Bread stored in the freezer without opening regains its optimal freshness when toasted, making the crispbread even tastier and easier to digest.
In addition to purity and quality, our goal is to preserve the delicious, classic homemade taste without using gluten-containing flours.
Sincerely, Balázs Boga
Tiszta Ízek Ltd.
Abda, Hungary