Some bakeries make bread. Plon built a following. We caught up with the team behind one of Wrocław’s most talked-about bakeries to find out why people keep coming back.

Before Wrocław even wakes up, Plon is already moving. When does the real work begin?

Long before the doors open. The first loaves go into the oven before sunrise, but the process starts much earlier. Great bread needs time to rest, ferment and develop. Klasyk begins its journey long before the city wakes up.

What’s the least glamorous part of running a bakery?

Probably the heat. The ovens create intense temperatures, and keeping the bakery comfortable is a constant challenge. It’s not glamorous, but it’s part of everyday life.

You recently opened a new Plon. Why was now the right moment?

Having our own production space was always Paweł’s dream. Thanks to the team he built and the support of our customers, it finally felt like the right time to bring that vision to life.

What did you actually want to change?

Very little. The goal wasn’t to reinvent Plon, but to bring the same quality, atmosphere and recipes to a new location —just with a little more room to grow.

Plenty of places renovate and call it something new. What makes this different?

This is much more than a redesign. Natalia from N’Concept, who also worked on our first bakery, created a space that stays true to Paweł’s vision. It feels like the next chapter, not a fresh start.

What absolutely couldn’t change because it’s part of Plon’s DNA?

Our values, our team and the way we make bread. We love creating new products, but quality and craftsmanship always come first.

Everyone suddenly has a sourdough starter. What makes Plon stand out?

The atmosphere—and Klasyk. It’s the loaf that started everything and still defines who we are.

What’s the biggest myth about making “simple” bread?

That it’s simple. The fewer ingredients, the less room for mistakes. Consistency takes years of experience, patience and constant attention. Some bakeries make bread. Plon built a following. We caught up with the team behind one of Wrocław’s most talked-about bakeries to find out why people keep coming back.

What’s the one thing people always come back for?

Klasyk, without question. Although during berry season, the jagodzianka and croissant comes very close.

Who’s the toughest critic?

Everyone—including us. Customer feedback matters, but we challenge ourselves first. Every product is tested repeatedly, and plenty never make it onto the menu.

What do you want first-time visitors to feel before taking a bite?

The smell of fresh bread. That’s why the new bakery has its own production space. We want people to experience a real working bakery, not just buy a loaf.

How much of the job is baking—and how much is solving problems?

Pretty much half and half. Every day brings something unexpected, and keeping everything running is just as important as baking.

What’s happening behind the counter that people never notice?

We’re serving customers, baking, slicing bread, making coffee, packing orders and watching production—all at the same time. It looks calm, but it’s fast-paced behind the scenes.

If Plon had a personality, what would it be?

A perfectionist. Everything is handmade, so mistakes happen, but we’re always checking, improving and aiming higher. Wrocław’s food scene keeps growing.

Someone walks into the new Plon tomorrow. What has to be on their tray?

Klasyk. We’ve never called it the best. We’ll leave that to others. But we’re proud of its story, its process and the flavour that’s made it our signature loaf. Bread looks simple. That’s exactly what makes it one of the hardest things to get right.”