The Small Bakery in Lety u Dobřichovic is a pastry production and shop run by Naďa Pohlreichová and pastry chef Denisa Hořáková Neprašová, opened in the spring 2021. It offers its own desserts, buns, and custom-made cakes. It became famous for its gluten-free poppy seed cake based on a family recipe and classic Czech confectionery such as větrníky, věnečky and Honzovy buchty. Regular customers from the surrounding area and guests from all over the country come here for sweets.

What is the specialty of Small Bakery?

The essence of our pastry shop is the gluten-free poppy seed cake, which we make according to the family recipe of the second owner, Mrs. Naďa Pohlreichová. We based the entire bakery on that. Generally, it is a leavened dough, from which we make many different products. 

What is the greatest demand for?

Definitely the double cake. We make various fillings inside and on the surface, and people have gotten used to it. We are now at 3,000 pieces per month. When there used to be a lot of them, it was around 1,200. 

Are you more of a bakery or a pastry shop? Which prevails?

We focus more on classic Czech confectionery. The baked goods, bread, and baguettes that we sell are sourced from Jablonec nad Nisou. The only baked goods we make ourselves are Sunday beer rolls and tomato bread, as the Jablonec bakery does not deliver on Sundays. 

So you are open 7 days a week?

Yes, every day from 8 a.m. to 6 p.m.

How many hours do you work to bake everything?

There are already a lot of us now. I have five pastry chefs in the kitchen, and another at the front counter, so we take turns and usually work in groups of three or two.

How does the DeliMaster pastry oven help you?

A lot. The oven is always runnig here all the day. Without it, we wouldn't be able to bake anything. We use it for absolutely everything. We make cheesecakes in it, which is more of a cooking method, and we use it for proofing and baking. We also make pulled meat in it, which we use on our sandwiches.

What function or feature do you appreciate the most?

Classic baking. It's great that you can bake with steam. And what I also really appreciate is the self-cleaning function. 

Do you use preset programs or create your own?

Both. We found that the program for macarons and croissants is great because it steams them first. Before we found out, we used to bake them at 180 degrees, but now they are completely different. We also use the preset program for puff pastry, and it's completely different from a classic oven. 

Would you recommend the DeliMaster to other operations?

Definitely yes. Now I have a new pastry chef here who worked in large operations and worked with competing ovens. She says the Retigo DeliMaster is like a Rolls Royce. I have also worked with competing ovens in the past, but Retigo is more user-friendly and intuitive.

Denisa Hořáková Neprašová,

co-owner and head pastry chef