The establishment bakes and sells bread. Loaves are oval and bear a characteristic X mark. In the crumb, there are visible air bubbles and grains of rye, wheat, barley, soya, flaxseed, sunflower, and sesame. The characteristic smell of the bread is typical for mixed, naturally leavened varieties. Baking is done in a traditional ceramic oven made of brick. When the dome-like loaves are taken out, they have marks of a wicker basket imprinted in the flour. The Gogolin bread stays fresh for up to 5 days.