Sourdough bread from Rezi
In a quiet street near the vineyards of Rezi, the air is filled with the unmistakable aroma of freshly baked sourdough bread. This is where you’ll find Kelemen Kenyere Bakery, where Gábor Kelemen bakes each loaf by hand, driven by his passion for traditional craftsmanship.
Though bread requires only a few ingredients — flour, water, sourdough starter — making it demands time, patience, and precision. Baking bread is a long process, requiring dedication: the baker rises at night, bakes at dawn, and sells fresh loaves in the morning. It’s a true calling. Gábor’s breads stand out thanks to his carefully selected flours and unique flavors — his personal favorite being onion and bacon.
Bringing quality sourdough to the countryside
Gábor learned the art of baking in Zalaegerszeg and began his career in Keszthely. After gaining experience abroad, working at a French bakery in England, he returned home with a dream: to open his own bakery in Rezi. He and his family were driven by the belief that people in rural areas also deserve access to high-quality bread — not by mass production, but by passion. This commitment is reflected in Gábor’s meticulous choice of ingredients, following recommendations from the Hungarian Research Institute of Organic Agriculture (ÖMKi), among others.
His goal isn’t to bake bread for everyone, but to create a place where bread is still real: a loaf that stays fresh for five days and actually has flavor.
The sourdough process
At Kelemen Kenyere, every product is sourdough-based, made only with flour, water, salt, and starter — plus the extra flavors Gábor adds to enrich his loaves. No additives, enhancers, or artificial rising agents are used. Each loaf takes 24–30 hours to make: the dough is mixed, folded, rested, and carefully monitored throughout the fermentation process. This extended fermentation not only enhances the bread’s flavor but also improves digestibility and shelf life.
The bakery uses a variety of carefully selected flours: wheat, rye, spelt, einkorn, and heritage Bánkúti wheat — available in wholegrain versions as well. Alongside classic white and wholegrain breads, you’ll find specialties like sun-dried tomato, onion-bacon, and multi-seed loaves. A particular highlight is the walnut-einkorn sourdough, made with einkorn flour sourced from nearby Zalaszentlászló.
In addition to bread, Gábor bakes pretzels, ciabatta, and traditional sweet brioche.
Shop & Market
The bakery in Rezi is open on Mondays, Wednesdays, and Fridays from 5 PM, when fresh loaves hit the shelves. On Saturdays, you can also find Gábor’s breads at the Hévíz Farmers’ Market.
Product highlights
Walnut & einkorn sourdough bread
This special sourdough loaf is made from one of the oldest known grains — einkorn wheat, also called "one-grain wheat."
Gábor sources his einkorn flour locally from Zalaszentlászló. Einkorn boasts excellent nutritional properties, remaining unaltered by modern breeding. Compared to conventional flours, einkorn has higher protein and fiber content and is rich in antioxidants. To further boost its nutritional value, Gábor adds toasted walnuts to the loaf.
As with all his breads, the dough is naturally leavened with sourdough starter and undergoes a long fermentation process, making it both flavorful and easier to digest. The walnut pieces add texture and a rich, nutty taste to every slice. The crust is crisp, the crumb is elastic and full-bodied.
Gábor bakes without preservatives, yeast, or additives — offering bread that is both delicious and healthy.
Where to buy
- Hévíz Farmers’ Market
- 8373 Rezi, József Attila Street 2
- Google Maps
More information & Contact:
- Opening hours: see on Facebook
- Phone: +36 30 786 4087
About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change. We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm. A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself. Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense. More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape. This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop. Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor. The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.Climate Change: Not Just a Modern Phenomenon
When Climate Changes, Everything Reacts
Shaping the Terrain
In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.Young Sediments at the Base of the Slopes
