Spelt & buckwheat breads
Taste and texture of Spelt bread and Buckwheat bread at Pan Pan.
Alongside the familiar white and rye loaves, Pan Pan’s range also includes two less common but excellent choices — Spelt bread and Buckwheat bread. Both carry a distinct character in taste and texture, and are worth trying if you want to step outside the everyday routine of white or whole wheat.
Spelt bread is made with spelt flour, an ancient grain from the wheat family, but with a different character to the grain itself. The result is a bread with a mildly nutty, gently sweet flavour, softer than rye but with more structure than a classic white loaf. The crumb is even, slightly denser, and the crust thin and golden. Spelt’s flavour pairs beautifully with butter and jam at breakfast, but works just as well with cheese or olive oil in the evening.
Buckwheat bread, on the other hand, is recognisable right away by its darker crumb and specific, slightly earthy flavour with a light nutty note. Buckwheat isn’t a grain in the botanical sense but a pseudocereal, and that is exactly why it gives such a different texture — a denser crumb, a more intense flavour and a slightly firmer structure compared to wheat-based breads. This bread is a great choice for those who want something with character, similar to rye, but with its own distinct flavour note.
The difference between the two breads is easy to feel from the very first bite: spelt is milder, lighter and gentler, while buckwheat is darker, stronger and carries a more pronounced earthy undertone. Both are an excellent choice for anyone looking for variety at the table without compromising on taste or quality.
Spelt tastes good with butter and honey, while buckwheat pairs well with soft cheese and a simple salad. In both cases, cutting thicker slices helps the crumb stay soft and lets the flavour of the grain come through clearly.
At Pan Pan, both Spelt bread and Buckwheat bread are made with the same attention to craft as the rest of our range — patience in fermentation and care at every step of baking. They need no special preparation — a slice of fresh bread is enough, and the choice between spelt and buckwheat comes down to personal taste.
If you’re curious, next time take a piece of each and compare them directly — the difference in texture and flavour will quickly show you which of the two breads suits your taste.