Bread is alive and responds to the subtle influences within its environment. We are passionate about our bread making and the secret to our breads come from the age old method of a baker’s traditional tool… OBSERVATION!!

100% WHOLEGRAIN SPELT
Unlike regular spelt where just the soft white seed itself is used; the wholegrain spelt means that all of the spelt is used, including the outer shell which contains even more fibre and zinc than the regular. The depiction wholegrain can mean that the seeds are lefft whole as in the bread or that it is crushed into a powder. Either way, the shell is used too. This is wonderful bread with an almost nutty flavour to it.

BLACKFOREST RYE BREAD
This bread is 80% rye with natural sourdough, a rarity in the United Arab Emirates where powdered sourdough is more frequently used. It’s highly charismatic bread that is light in texture yet full in flavour.

MORE SIGNATURE BREAD
Our signature bread is also made with rye flour and natural sourdough, and has a very slow proofing process, all to emulate the bread-making process of times long gone. Furthermore, it contains sunflower seeds that add a wonderful texture as well as flavour to it.

PAIN DE TRADITION (WHITE BREAD)
Popular traditional French loaf with a crusty outside and soft centre.

HERB CIABATTA
Wonderful soft textured Italian bread with a Mediterranean flavour

Order direct from our bread counter within the Cafes

We also have a selection of pastries & cakes for all occasions

Whole Cakes require 24 hours notice