Tyotya Motya Pies

Pies and bread cafe in Kharkov.

The smell of fresh pies and bread is hard to not catch from the street, and the painted panoramic window and beckons to look inside.
A long-standing dream of Elena Efimenko to open a children's place was realized in the format of pies cafe.
The interior is laconic and pleasant: light walls with wooden panels, flowers on the shelves, an open kitchen to watch the process and a large window sill.
Elena specially visited the two-week Kiev master class DGF International Culinary Concept under the guidance of the gourmet baker of Dominique Le Foucher and Christian Picart.
Now the guests can look in the morning for crispy baguettes, bread with raisins on dark beer, Viennese and whole grains, which are prepared exclusively on leaven without the addition of yeast.
In the menu there are pies with potatoes and greens, veal, spinach and cheese, with rice and egg, black currant, with cherry, peach and poppy, sausage in dough, bun, British gatto with apples, cheesecakes, compote and tea in bottles.
Pies as well as bread in "Tyotya Motya" are also prepared on leaven. Yeast is a minimum: if you usually use 100 grams of yeast per kilogram of flour, then here it's only 8 grams, and the rest is made by leaven.
Also there are master classes for children.

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Tyotya Motya Pies

Tyotya Motya

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