Seven Seed bread: what is inside

Among Pan Pan’s breads, the Seven Seed Bread (Леб со седум вида семиња) stands out immediately by look, a crust wrapped in seeds on the outside and a texture full of small surprises with every bite. This is a loaf made for anyone who wants structure and variety in each slice, not just a soft mouthful of bread.

The dough is made on the same base as Pan Pan’s other loaves, with a slow fermentation process, but seven different types of seeds are worked through it, distributed throughout the crumb rather than just scattered on top. The mix of seeds gives a contrast of textures, some stay crisp even after baking, others soften and turn tender, and others add a light oily note once warmed in the oven. The result is a loaf where every bite is slightly different from the last.

On the outside, the crust is darker and rougher compared to Pan Pan’s classic loaves, with seeds pressed into the entire surface, which leaves small pieces on the table when sliced, a sign the seeds are genuinely part of the dough, not just decoration. The crumb is denser than the white loaf, with visible seeds distributed throughout the structure, and the colour ranges from light to darker brown, depending on which seed dominates in each slice.

The flavour is layered: the base is lightly tangy, as with any Pan Pan sourdough, but the seeds add a nutty, earthy, and sometimes lightly sweet note, depending on the combination. That’s exactly why this loaf is recommended when you want the bread itself to carry character, without needing much on top. It pairs well with cheese, avocado, or simply butter, where the texture of the seeds adds an extra dimension to every bite.

Unlike simpler loaves, Seven Seed Bread calls for a bit more care when slicing, given the dense crumb and crisp crust, but that exact combination of textures is what many customers are looking for when they want something more than a standard loaf.

Seven Seed Bread is baked fresh every day and available at the Pan Pan shops in Aerodrom and Kapistec. If you want to try it, it’s worth getting it fresh the same day, when the crust is crispest and the contrast with the dense crumb is most pronounced.

As with all Pan Pan breads, the process stays the same, time, patience, and attention at every step, the seeds simply add one more layer of character to an already familiar craft.