Bread from the clay oven, every morning.
A small bakehouse built around one tannour. Flatbreads, manakish, loaves and pastries, baked from first light.
Everything starts at the tannour.
A tannour is a clay oven, open at the top and fired from below. Dough goes straight onto its hot inner wall. It is an old way to bake bread across the region, and it is the reason the bakehouse exists.
The clay wall
Thick clay holds heat long after the fire settles, so the walls do the baking.
Dough on the wall
Flatbread is pressed onto the clay and peeled off once it puffs and browns.
The fire below
Breads that sit close to the heat come out blistered and a little smoky.
The morning bakes
What the oven turns out once the clay is hot. The list moves with the season and the day.
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Tannour bread
Peeled off the oven wall. Soft in the middle, blistered at the edge.
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Za'atar manakish
Thyme, sesame and sumac on olive oil, baked thin.
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Baguette
A slow rise and a crust that crackles when you squeeze it.
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Pies and fatayer
Spinach, cheese or minced meat, folded into triangles.
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Morning pastries
Croissants and laminated bakes, out before the doors open.
Also on the list, depending on the day: sourdough, cheese manakish, muhammara rounds, sesame ka'ak and date pastries. Today's bakes are posted every morning on Instagram.
Feeding a full majlis? Order the trays ahead.
Family breakfasts, office mornings, iftar tables, a Friday with everyone home. Tell us the day, the trays and the pick-up time, and we fit your order into that morning's bake.
The earlier you message, the easier it is to make room in the oven.
Pre-order on WhatsAppHi Tannour, a pre-order for Friday morning please:
- 2 trays za'atar manakish
- 1 tray cheese and spinach fatayer
- 4 tannour breads
- A box of morning pastries
Pick-up around nine.
Example message. We reply on WhatsApp to confirm.
Come by while it's warm.
- Where
- Address shared on WhatsApp
- When
- Hours on request
- What's out today
- Posted every morning on Instagram