A small bakery in Ljubljana
Pekarna Zrno – bread that smells like morning
Every morning before dawn, we knead dough from local flour, let it rise slowly and bake loaves with a crisp crust and a soft, fragrant crumb. Stop by for warm bread, a croissant or a seasonal treat.
- Freshly baked every morning
- Natural sourdough
- Local flour
48 hours
of slow fermentation
What we bake
Fresh from our oven every day
Sourdough bread, crusty rolls, buttery pastries and seasonal treats. We bake in small batches, so whatever is on the shelves each day is always the freshest.
Bread
Sourdough bread
Our house loaf made with wheat and rye flour. Fermented for 24 hours for a crackly crust, a soft crumb and a gently tangy flavour.
Bread
Seeded spelt bread
Wholegrain spelt from Slovenian mills, generously topped with sunflower, pumpkin and flax seeds. Hearty, aromatic and stays fresh for days.
Rolls
Homemade rolls
Classic, sesame, poppy seed and wholegrain. Crusty outside, fluffy inside – just right for breakfast or a snack on the go.
Pastries
Butter croissants
Flaky pastry made with real butter, laminated over three days. Plain, with jam or with chocolate – pick yours while they’re still warm.
Pastries
Cinnamon rolls
Soft yeast dough rolled up with plenty of cinnamon and brown sugar, finished with a light glaze. A favourite with your morning coffee.
Seasonal
Seasonal treats
Potica for the holidays, doughnuts at carnival time, and fruit cakes with local fruit in summer. Our selection changes with the seasons – ask what’s on the counter today.
For larger orders or special requests, please get in touch a day in advance. Place an order
3 a.m.
we fire up the ovens every morning
About us
A family bakery where dough is given time
We opened Zrno bakery as a family with a single wish: to bake bread like the kind we ate at Grandma’s.
We still shape every loaf by hand, in small batches, at our bakery in the heart of Ljubljana. Our sourdough ferments slowly for up to 36 hours, giving the bread a deep flavour, a crisp crust and making it easier to digest.
We buy our flour from local millers who grind grain from Slovenian farms. We fire up the ovens at three in the morning, so warm bread is waiting for you when we open.
Handcrafted
Every loaf is shaped by hand, with no industrial mixes or additives.
Slow fermentation
Up to 36 hours of proving for full flavour, an open crumb and a crisp crust.
Local flour
Grain from Slovenian farms, milled at nearby mills.
Fresh at dawn
We bake fresh every day, starting at three in the morning.
Opening hours
When to find us
We fire up the ovens at four in the morning, so warm bread is waiting for you when we open.
| Day | Open |
|---|---|
| Monday | 6:30 am–7:00 pm |
| Tuesday | 6:30 am–7:00 pm |
| Wednesday | 6:30 am–7:00 pm |
| Thursday | 6:30 am–7:00 pm |
| Friday | 6:30 am–7:00 pm |
| Saturday | 7:00 am–2:00 pm |
| Sunday | Closed |
Address
Pekarna Zrno
Trubarjeva cesta 24
1000 Ljubljana
Fresh bread every day from opening until we sell out. We bake in small batches, so our most popular loaves are often gone by noon. To be sure you get yours, reserve your bread with us the day before.
Contact
Orders and questions
Would you like to reserve a loaf of sourdough for Saturday or order pastries for a celebration? Write to us and we’ll get back to you within one business day.
For example: what you’d like to order, how many pieces and when you’d like to pick them up.
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