The core of the offer is traditional bread made from just three ingredients: flour, water and salt. The dough ferments for 48 hours to develop its full, natural flavour. Each type of flour is selected carefully for a specific product, which is why wheat breads are made with flour sourced from farms in Lower Silesia, while croissants are prepared with flour brought specially from France. The selection includes wheat, spelt, rye and einkorn breads, as well as Japanese-style shokupan.

The menu also features baguettes made according to old French methods, focaccia, challah, soft rolls and various buttery pastries. A large part of the assortment consists of sweets: classic butter croissants, pain au chocolat, Danish pastries, seasonal galettes, traditional regional rolls and an extended range of filled croissants with creams, ganache and fruit.

Schlebiać emphasises high-quality ingredients and a craft-based approach. Most of the flour comes from a trusted Lower Silesian farm, and all breads are made with the bakery’s own sourdough, following traditional recipes. It is a place for anyone looking for honest, simple flavours, bread made with care and natural pastries prepared on site.