Bake the bread began after the revolution. The cost is unbearable, the traditional bakery in Ilava ends – SME

30. Apr 2025 at 16:13

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Ilava. They supplied bread from Žilina to Trenčín. The stone furnace, which was built by the founder of the bakery in Ilava Milan Ižvolt, has baked countless breads in 34 years. Today, April 30, the last one will bake.

A small business that produced the old – from traditional sourdough and without preservatives – destroyed the ever -rising costs and pressure on low prices.

« I grew up on this bread since 1991. My father built a stone furnace and started baking in it. At that time he was experiencing a great boom, » said Dagmara Felis, the current owner of the bakery in Ilava.

The love of craft motivated her to continue the tradition her father started. She therefore decided to take over the operation two years ago.

Her dream was to preserve pure bread without preservatives, despite the fact that food chains often prefer durable pastries.

« My bread lasts five days to start molding. There’s a living culture unless I have it chemistry, it must mold. I went into it with great enthusiasm that I will give people what is really healthy.

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The energy grew triple

The bakery took over in the Pacovid period, at a time of rapid increase in energy costs. The gas invoice increased three times, from 800 to EUR 2 400. Similarly, electricity prices went up and minimal wages grew. The costs began to exceed profits.

He considers a new transaction tax to be a cherry on the cake.

« For what I buy, I also have to pay money that I don’t even know where they will go. I feel that we are destroying us small but with certain steps. One gets one slap after another, » she described.