Kelemen Kenyere Bakery

In a quiet street near the vineyards of Rezi, the air is filled with the unmistakable aroma of freshly baked sourdough bread. This is where you’ll find Kelemen Kenyere Bakery, where Gábor Kelemen bakes each loaf by hand, driven by his passion for traditional craftsmanship.

Though bread requires only a few ingredients — flour, water, sourdough starter — making it demands time, patience, and precision. Baking bread is a long process, requiring dedication: the baker rises at night, bakes at dawn, and sells fresh loaves in the morning. It’s a true calling. Gábor’s breads stand out thanks to his carefully selected flours and unique flavors — his personal favorite being onion and bacon.

Gábor learned the art of baking in Zalaegerszeg and began his career in Keszthely. After gaining experience abroad, working at a French bakery in England, he returned home with a dream: to open his own bakery in Rezi. He and his family were driven by the belief that people in rural areas also deserve access to high-quality bread — not by mass production, but by passion. This commitment is reflected in Gábor’s meticulous choice of ingredients, following recommendations from the Hungarian Research Institute of Organic Agriculture (ÖMKi), among others.

His goal isn’t to bake bread for everyone, but to create a place where bread is still real: a loaf that stays fresh for five days and actually has flavor.

At Kelemen Kenyere, every product is sourdough-based, made only with flour, water, salt, and starter — plus the extra flavors Gábor adds to enrich his loaves. No additives, enhancers, or artificial rising agents are used. Each loaf takes 24–30 hours to make: the dough is mixed, folded, rested, and carefully monitored throughout the fermentation process. This extended fermentation not only enhances the bread’s flavor but also improves digestibility and shelf life.

The bakery uses a variety of carefully selected flours: wheat, rye, spelt, einkorn, and heritage Bánkúti wheat — available in wholegrain versions as well. Alongside classic white and wholegrain breads, you’ll find specialties like sun-dried tomato, onion-bacon, and multi-seed loaves. A particular highlight is the walnut-einkorn sourdough, made with einkorn flour sourced from nearby Zalaszentlászló.

In addition to bread, Gábor bakes pretzels, ciabatta, and traditional sweet brioche.

The bakery in Rezi is open on Mondays, Wednesdays, and Fridays from 5 PM, when fresh loaves hit the shelves. On Saturdays, you can also find Gábor’s breads at the Hévíz Farmers’ Market.

Walnut & einkorn sourdough bread

This special sourdough loaf is made from one of the oldest known grains — einkorn wheat, also called "one-grain wheat."

Gábor sources his einkorn flour locally from Zalaszentlászló. Einkorn boasts excellent nutritional properties, remaining unaltered by modern breeding. Compared to conventional flours, einkorn has higher protein and fiber content and is rich in antioxidants. To further boost its nutritional value, Gábor adds toasted walnuts to the loaf.

As with all his breads, the dough is naturally leavened with sourdough starter and undergoes a long fermentation process, making it both flavorful and easier to digest. The walnut pieces add texture and a rich, nutty taste to every slice. The crust is crisp, the crumb is elastic and full-bodied.

Gábor bakes without preservatives, yeast, or additives — offering bread that is both delicious and healthy.

• Hévíz Farmers’ Market
• 8373 Rezi, József Attila Street 2
• Google Maps

More information & Contact:

• Opening hours: see on Facebook
• Phone: +36 30 786 4087