radevilovsky bread is very tasty and of high quality, but it’s bad that it’s sold in large hypermarkets is, you can’t buy it everywhere. bread sales deadlines are violated; they sit there until they are sold out. it is clear that there are so many people, so many tastes, and in principle it is impossible to please everyone, but if we are talking about violations of technology or sanitary standards, such cases are under the close attention of state control. this is mogilev in the central market, a small store of a large local manufacturer, a practical city center, so that it gets crowded during lunch hours. an interesting feature in different belarusian regions is that buyers gravitate towards different types of loaves. we decided to find out from the miguel residents what they take for their table. for example, i really like their borovaya with seeds, and also the imperial one - it’s actually like a small cake. well, i don’t know, the product is very worthy, children love bread, they eat mostly bricks, we buy it, it’s made in mogilev, it’s called marvelous, yes, i don’t eat white, so i

radevilovsky bread is very tasty and of high quality, but it’s bad that it’s sold in large hypermarketsn’t buy it everywhere. the deadlines for selling bread are violated; it sits there until it is sold out. it's clear, so many people, so many tastes, it is, in principle, impossible to please everyone, but if we are talking about violations of technology or sanitary standards, such cases are under the close attention of state control. buyers are already gravitating towards different types of loaves, we decided to find out from mogilev residents what they take for their table. for example, i really like it, they have hogwood with seeds, also imperial, it’s actually like such a small cake, i don’t know, the product is very worthy, children love bread, they eat mostly bricks we buy, this is a mogilev production, it’s called marvelous, yes. i don’t eat white, so i eat black, but i’m tired of black, i want some variety. wonderful breads with raisins, lard, sesame, cumin, spinach, yeast-free and several dozen other types of bread are created in these workshops. many of them are the company's