Two days low temp fermentation.
We decide to share them and spread their goodness - fresh baked bagels and challah to everyone.
We are currently using Switzerland High gluten Flour, Bobs red mill ORG flour, Queen flour , Okinawa sugar, Portuguese Sea Salt, EU eggs
What we have in this micro bakery…
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Challah
A traditional egg bread for the Jewish Sabbath! It is a kosher loaf of braided bread.
We use the classic recipe without any butter and milk!
It takes 48 hours for fermentation and has a rich flavour of eggs and honey. Best french toasts, classic grilled cheeses of all time or toast it up with honey or jam! You can transform it into a bread pudding for dessert too!
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Bialys
Bagels reserved cousin
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Bagel
We make classic bagels with crust that a bit of shine, be chewy with an almost crisp texture!
We change our recipe from short fermentation to two and half days fermentation! This method releasing all sorts of subtle flavors trapped in the flour. Mixing Japan Queen Flour with high protein Switzerland flour to achieve that distinctively chewy texture, denser interior with crispy crust that a bit of the shine!
When you bite into it and the interior should be denser than regular asian style sliced bread!
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Spreads
SPREAD THE GOODNESS WITH SIX FLAVOURS !
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Lox, Poultry and Sides
Build your own d-wish from here!
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Treats and Sweets
Retro desserts - Once you take the first bite, you are instantly addicted!
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Dairy
Natural Greek Coconut Yoghurt , So Good Soy Milk
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Beverage
Local Kombucha. Juice.
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Essential items