To be able to compete bread is expected to use grain grains and to be made using traditional sourdough, sourdough technology, and at least two types of flour.

This year's winner was Endre Heim's bread made with wild sourdough, long leavening time and 75% durum flour, thus with a higher protein content. 

The triumph sets a precedent, as so far only products made with yeast sourdough have won.

The good news for those living in the delivery areas of the Kilfi.hu is that the special bakery product can now be ordered online, the Pano bakery bakes the 750-gram version of the bread fresh every day based on the instructions of the Heim Bakery and with wild sourdough from there.

"In addition to the fact that Kifli has been our partner since the beginning of our business, for which we are infinitely grateful, as their regular customer, I often order the handicrafts of others, sometimes even our own breads. They have a wide and high quality assortment - we are proud to be part of it," said Miklós Mester, founder of Pano.

The winning bread can be ordered fresh seven days a week, adding even more colour to the everyone-friendly selection of bakery products at Kifli.

"We are proud of our cooperation with Pano bakery, and we are honored to be the exclusive online seller of the product to deliver the country's bread to households," added Dávid Nagy, PR Manager of Kifli.hu.

Click here to virtually visit Kifli.hu