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From Bean to Bread: "BREW"'s Next Step in Vilnius
Ugnė Vedeikaitė, 09.03.2026
With the opening of "BREW Bakery", the team brings its third-wave coffee philosophy into the world of sourdough and laminated pastry: precise sourcing, slow fermentation and respect for raw ingredients. Led by pastry chef Jekaterina Zvonkuvienė, the bakery values patience over spectacle — because good bread, like good coffee, cannot be rushed.
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In Vilnius, the language of specialty coffee has long revolved around origin, precision and respect for raw material. With the opening of "BREW Bakery", that same vocabulary is now being applied to flour, butter and time.
