In Astana, a married couple built a bakery business from scratch, starting with home baking for children with food allergies. Over time, the hobby evolved into a sustainable enterprise based on sourdough, natural ingredients, and handcrafted methods.
Despite the pandemic, competition, and financial difficulties, the entrepreneurs did not give up: they automated production, improved recipes, received government support, and continue to grow their business.
Today, their bread is in demand in stores and among clients with special dietary needs, and the team is expanding by training new staff.
Their core principle: uncompromising quality and benefit to society.
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