About us

A starter alive since 2014

Morzsa began in a home kitchen in Újbuda, where our head baker Gergő baked sourdough for the neighbours and fed his starter in a jar twice a day. We opened on Bartók Béla út in 2017 — the jar still sits behind the counter.

Flour, water, salt and time

Our loaves ferment for 36–48 hours and bake on a stone hearth. No additives, no improvers. Butter comes from a Bükk dairy, eggs from a free-range farm in Pest county. In 2021 we opened our patisserie on Fehérvári út, where cakes and macarons are made with less sugar and seasonal fruit. Leftovers go to the Budapest Food Bank; stale bread becomes the crumble on our namesake cheesecake bars.