THE BREAD WE MAKE
The bread we make Is our pride and joy. We revel in the art Of the bread makerâ€™s craft. In shaping a few basic ingredients And creating a product Which is much, much more Than the sum of its raw materials. Seeing your eyes light up When you bite into it. The recognition Of our commitment to quality. And the traditions Of those who baked before us. The bakers at Baker & Spice Dubai
Baker & Spice Dubai | Restaurant Souk Al Bahar | The Old Town P: +971 4 4252240 F: +971 4 4252241 firstname.lastname@example.org Baker & Spice Dubai | Food Shop & CafĂŠ Dukkan Al Manzil | The Old Town P: +971 4 4279856 F: +971 4 4279855 email@example.com www.bakerandspiceme.com firstname.lastname@example.org /bakerandspicedubai
local | organic | fresh | homemade
FRENCH BREADS BAGUETTE |
Made with French flour from Moulin des Versailles and sourdough. A true expression of French artisan baking, crusty with an open crumb. Keeping quality 1 day fresh, day 2 toast, croutes, croutons.
FRENCH FARMHOUSE |
Baguette dough in a Boule shape, great breakfast bread and a good toaster. Keeping quality 2-3 days.
Baguette dough in a classic Miche shape, dipped in fragrant organic black sesame seeds. Good for sandwich making and toast. Keeping quality 2-3 days.
PAIN DE MIE |
The French breakfast bread, perfect for French toast. We make it for real, with fresh milk, eggs, butter and sugar. A poor man’s brioche, toasts to die for. Makes incredible breadcrumbs. Keeping quality 4-5 days.
PAIN DE CAMPAGNE |
PUMPKIN AND SUNFLOWER SEED FLAT BREAD | As oat flat bread.
FRESH ZAATAR AND SUMAK FLAT BREAD |
As oat flat bread with some extra kick. Good with Meze.
OLIVE STICKS |
A classic from Princi in Milano made with roasted Kalamata olives and rosemary. More varieties soon. This one will run and run. Dip in anything for a great snack. Keeping quality none.
ITALIAN FOCACCIA |
Same dough as breadsticks but what a difference. Cooked plain or with whole bunches of organic cocktail tomatoes and fresh basil, or roasted vegetables and garlic, it’s a party in itself.
FOCACCIA BIANCA |
Focaccia with garlic, fresh thyme and extra virgin olive oil.
ORGANIC CIABATTA |
Another French classic, the perfect coming together of white, rye and wholemeal flours. We make ours with poolish (sourdough) for extra flavour. It’s dark with bags of flavour and is an all purpose bread. As good toasted with butter as it is with sophisticated cheese. Keeping quality 4-5 days.
A classic crowd pleaser. Made with German organic flour, with fragrant extra virgin olive oil. A creamy soft crumb as flat as an old shoe. A good all purpose bread. Makes fab croutons. Keeping quality 2 days.
CEREAL BREAD |
Full of organic oats, black sesame, pumpkin and sunflower seeds, gold and brown linseeds, all ground into a flour mix of white, wholemeal and rye. It’s a chic shade of grey and contains plenty of bran. Excellent with goat’s cheese and feta as well as blue cheese. Keeping quality 4-5 days.
This is a group of strange and wonderful breads. No work, just lots of resting time and patience. The reward is a magnificent beast of a bread. Inspired by the American baker Jim Lahey, the unbelievable happens. You do nothing and get everything you would want a bread to be. Big fermentation, great structure and bags of taste. These breads all have fresh yeast. They keep well, 4-5 days and toast fantastically.
WHITE ORGANIC WILD |
ITALIAN FARMHOUSE |
Creamy French flour, extra virgin olive oil and sourdough, soft crust and open crumb. A general all purpose bread. Grills well for bruschetta and toasts magnificently. Keeping quality 4-5 days.
OAT FLAT BREAD |
Same as Italian farmhouse but the flat shape points to a different use. More crust than crumb. Good for dipping in olive oil, or a large sandwich. Keeping quality 2 days.
NO KNEED BREADS |
Brilliantly fragrant with an open chewy crumb, smells like all the real bread you remember from childhood, before industry got in the way.
WILD ORGANIC WALNUT |
White organic flour turned pink by the walnuts. A favourite bread and nut combo.
WILD 100% WHOLEWHEAT |
A mix of 50/50 French and German stoneground wholemeal flours, lots of bran, lots of flavour, lots of low GI, great toast.
WILD APRICOT AND ZAATAR |
So we decided to play with ingredients. White flour, soft dried apricots and local fresh zaatar with cloves, cinnamon, ginger and coriander. What’s not to like?
CLASSIC SOURDOUGHS AND OTHERS POTATO AND ROSEMARY SOURDOUGH |
A London classic, copied all around the globe. So we made some changes, and went organic, just to be contrary. This bread is moist, and smells of chips when you toast it. It is intensely savoury and is an all round good sort. Keeping quality 7 days for fresh, that’s if it lasts that long.
SWEET POTATO SOURDOUGH |
And the beautiful sister. With a soft shade of orange, fresh oregano and fragrant fennel seeds, same keeping qualities. Use with bold flavours.
DATE SYRUP SODA BREAD |
Undoubtedly the star turn of this parade of the greats. Wholemeal and white flours, seeds and oats galore, organic date syrup and organic farm laban to kick it into base. It lives forever, does everything other than toast and is good with everything, really.
100% SPELT |
The only premix we use, with the addition of a special sourdough, no gimmicks or techno. It has a wonderful sour tang and is very good as a general loaf around the house. Spelt is an old wheat, has a different gluten structure to that of wheat and in general people with gluten intolerance can digest spelt easily. It’s a keeper, at least 10 days.
MILK KNOTS |
Rolls and burger buns from a soft and just this side of sweet white bread enriched with milk and eggs. Delicious toasted and makes a mean French toast.
GERMAN RYE |
To round off our selection this dark monster is made from 70% German rye with a German sour and 30% French white. It’s dense and rich and it is a keeper. Good for open sandwiches and with everything smoked, smoked meat and smoked fish.