About this business
With it's finest tradition, using different kinds of flour imported from Europe. Long fermentation time conditions the dough and produce heady, natural aromas. Some of our breads take as long as 20 hours from start to finish. Careful control on the processes yield a wide variety of textures and a crisp crust that lasts long even in the humid local environment. One of the is one of best in craftsmanship oriented bakery with state of the art machineries & equipments.