Warsaw has enjoyed a baking renaissance these last few years, and Będzie Dobrze is a prime example of the good things that have resulted as a part of this. Tucked beside the monstrous Europlex building, their name refers to the optimistic motto adopted by the city during the first wave of Covid (Będzie Dobrze – ‘it’s going to be okay’). But having tried their bread, pastries and cakes, you’ll suspect the future promises to be more than just okay – it’ll be bloody amazing!
The revolving door of regulars makes for a kinetic café / bakery experience, and that feeling is upped by the sight of shelves featuring a curated selection of delicious delicacies from Poland’s top producers – granola by Wikk Me, preserves from cool out-of-town restaurants such as Monka and Kocharz, and nutty butters from brands like Sticky Blenders. Owned by Dagmara Rosiak and her partner Borys Roswadowski, watch the latter working his baking magic from behind a glass wall. Be warned, the aroma alone will see you buying far more than your pantry can hold.
Będzie Dobrze start the day by knocking out sourdough bread and breakfast pastries to go alongside coffee and tea from the specialty brand Hayb. But its shokupan that’s their flagship product. Better identified as ‘Japanese milk bread’, find this hauled fresh from the oven around about noon. Just after, visit also for fresh wheat-rye French baguettes and Poland’s iconic drożdżówka sweet rolls. Classic bread, a.k.a. Sunday Bread, uses four types of flour (wheat, spelt, wholemeal and rye) and constitutes, says Dagmara, the heart of the bakery.
As their team and reputation grows, plans have already been made to introduce shokupan sandwiches in both sweet and savory form. And we’re told, also, to expect breakfast once the weather allows them to set up tables outside.
The working hours are weird – closed on Tuesday and Wednesday, find them open the rest of the week between nine and seven on weekdays and nine and four at the weekend. If that strikes you as odd, the owners say that’s down to their desire to offer Warsaw’s residents fresh bread on days when they can’t otherwise find it.
Shokupan has a longer life than regular bread and can last to make French toast on a non-working Sunday!
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