CUISINE
Ten Popular
Wood-Fired Oven Bakeries In Malta Paul ta’ Kalċ Bakery, Qormi
Anton from Rojolin tells me the wood-fired oven makes the bread more irregular – less ‘sabiħ’ (beautiful) – than the cold regular curves of loaves baked in an electrical appliance which don’t need any human interference. “It’s quicker to cook in an electric oven but the crust of the bread gets much harder, much quicker,” he says. The outside of the traditional ħobża must retain its elasticity. The temperature of the baker’s hands, as he handles the bread, affects the shape. It’s a personal touch imprinted in the loaf itself and an honesty etched in the crust. It is one which guarantees the Maltese ħobża and ftira will forever remain embedded in the heart of this island.
Barbetta, 101, Triq San Girgor, Żejtun. T: 2167 3774. Billy Bakery, 10, Triq l-Anġlu, Ħaż-Żebbug. T: 7921 0560. Emmanuel’s Bakery, Triq il-Mitħna, Qormi. T: 2148 2239. Falzon Bakery, 7, Triq il-Kulleġġ, Rabat. T: 2145 9171. Paul ta Kalċ, Triq l-Isqof Scicluna, Qormi. T: 7905 4833. Rojolin, 11, Triq it-Tliet Knejjes, Balzan. T: 9935 3964. Sacred Heart, 13, Triq il-Gummar, Birkirkara. T: 7929 4018. Stefan’s Bakery, 32A, Misraħ Muxi, Ħaż-Żebbug. T: 9940 3755.
In Gozo Maxokk Bakery, Triq San Ġakbu, Nadur. T: 2155 0014. Mekren, Triq tal-Ħanaq, Nadur. T: 2155 2342.