Gluten Free

I get many requests for gluten Free Bread. I do not normally make it. Why? Because every time I buy all the ingredients to make it, they get thrown away. Most people do not like Gluten Free Bread because it does not taste like bread, particularly Malaysian Bread. It is possible to make it soft by using various gums and eggs. However many consumers of gluten Free are also allergic to these things or just do not want to include them in their diet.

The gluten Free I make is hard like Pumpernickel but is free of anything except the grains, water and a special gluten free levain that uses honey (so Vegans do not like it).  Do not ask for any other type I will not make it. Even this one the minimum order is 5 loaves.

One other thing, my bakery has gluten floating around so I cannot guarantee there will be no gluten.

I suggest you read this item about Gluten Intolerance. Most people are not. It is partly a fad.  Try our Sourdough Breads which are tolerated well my most people. Read the article and save yourself grief and money.

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Swiss Bread

We have been supplying Jasons and Justlife with the new Swiss Bread for a couple of weeks now. The bread is made up of six rolls put together to proof in a traditional German proofing basket. Just before baking each roll is cut on the top edge and baked with steam. The bread is made from Organic Wheat Flour, Yeast, Organic Levit, Rock Salt and Water and just a dash of Organic Olive Oil.

The rolls can be broken apart and eaten with a nice piece of cheese or whatever takes your fancy. They make a nice roll for the school or office lunch as the bread is quite soft and fluffy, but full of taste. Enjoy

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Mashed Potato

To my shame I broke down and tried a fast food outlet I have not visited before. It was truly awful. When will I learn?

Growing up in England, one of our staples was and I believe continues to be “Mashed Potatoes”. It bears no resemblance to what is served in Malaysia as Mashed Potato. That is a pity as it is very easy to make and can be used as a base for many other dishes.

Boil potatoes till soft, add a knob of butter and a dash of milk and mash together. Add salt and pepper to taste. It should be slightly firm and not liquid as served here.

It can be served on its own, used as topping to cottage pie, or mixed with fish to make fish cakes, used to soften bread and so on……..

Next time we will work on coleslaw …………………………… :(


We have been making some Baked donuts recently and they have turned out well. May have some on Sunday if I have the time.

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Sunday August 10th

We shall re-open August 10th for Scones and Tea from 3PM till 6PM each Sunday.

We will have few new things and they include # types of Pizza baked in our Brick oven. They will be topped with tomato, fresh Basil and Buffalo Mozerella, Olive Oil. Additions include Anchovies, Capers ….. No meats will be served.

These Pizza are cooked from a sourdough pizza dough in about 90 seconds in our Brick Oven.

If you like your coffee in the original Italian style. We will be serving the famous Bezzerra coffee, made in our Bezzerra coffee machine. Bezzerra invented the coffee machine in 1901. They know a lot about coffee.

We shall also introduce our sourdough Focacia slices. Soft and tender slices of Focaccia, topped with Olive Oil, Tomato Puree, Potato, Nigella Sative, Oregano.

We also have some new loaves. Sourdough Chocolate Loaf and Italian Country Loaf made with Organic Wheat Flour and Organic Durum Semolina.

Mardia and I look forward to seeing you again soon.


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Hari Raya

We would like to wish all our customers and friends Selamat Hari Raya.

We shall be re-opening the Cafe on August 10th at 3PM. In the meantime you can always call for scones or bread orders.

The Brick Oven is in full swing and most of our bread is baked in the Brick Oven. Mardia and I have been testing the oven to bake Pizza for our Iftar. Vegetarian Pizza will be available in the Cafe on Sundays, however we would appreciate if you could order prior to arriving.


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Yes, the Brick Oven is up and running again. I completed the conversion to gas yesterday and we tested it with a fantastic Pizza for our evening Iftar.

Some may say wood is better, but to be honest with you I see no difference except that gas is more convenient and fast er to get the oven up and ready for baking.

It is a lot cleaner because we get no ash and smoke.





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IMG_20140715_112052 IMG_20140715_112032Pics of bread from the Brickoven this morning. Foccacia with Beetroot and white cheese in the top picture.

Genzano from the Brick Oven waiting to go to Jasons this morning.

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Last Post before Hari Raya for Scones

To ensure that you receive your scones before the long Raya weekend/holiday we will make July 22nd the last posting date therefore you must make your order at the latest on the 21st July.

Insha Allah you will all have an enjoyable holiday meeting up with friends and family.

We are busy carrying out some modifications to our Brick Oven and hope to have them completed by the end of Ramadhan. Once completed we will be better placed to bake fresh Pizza for our visitors in the Brick Oven.

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Algae in our Bread

We have been using Algae as a salt replacement for some months now. It is nice to see that we are ahead of the pack in this area.


“June 20, 2014
Algae Offers Excellent Opportunities for Bread Manufacturers

Analyst Insight by Pinar Hosafci – Food Analyst


Seaweed is an important food source, especially in Asia. However, its use in baked goods is unheard of. With the recent discovery of brown algae as a replacement for salt, this situation could change. Algal ingredients can be particularly valuable in bread, which, according to Euromonitor International, accounted for 29% of global sodium chloride use in 2012. In addition, seaweed ingredients also fit well with the growing consumer demand for natural products, and help to lower blood pressure. A recent study also linked brown algae to a reduction in abdominal fat in humans. As governments struggle to bring down soaring obesity rates and manufacturers battle to rejuvenate tumbling bread sales, brown algae could offer the solution they both long for. But where will this work?
Algae’s Formula for Success: The Merger of Income, Obesity and Sodium Intake

Globally, almost 90% of all salt consumed as an ingredient stems from packaged food. Some 35% of sodium chloride use derives from baked goods alone, of which bread accounts for the largest proportion. Given the sheer volume used in bread, any attempt to replace it with a viable alternative would make commercial sense. Brown algae is a viable alternative not only because it provides a sodium substitute but also because it fulfills a nutritional function. Algae powder has the potential to play a role in fighting obesity as well as helping to reduce cholesterol and manage blood sugar levels. However, extracting algae remains very costly and complex. According to the FAO, the estimated cost of algal production alone ranges from US$4-300 per kg of dry biomass, which is quite high given the fact that table salt retails for less than US$1 per kg. Therefore, its use will be primarily limited to high-income countries.
Daily Sodium Intake via Bread vs Obesity and Overweight Population in Selected Countries


Source: Euromonitor International

Note: Countries were selected based on their 2013 per capita incomes with a cut-off level of US$15,000

Many Western European countries, such as Germany, the Netherlands and Italy, along with the United Arab Emirates, appear to be those with very high rates of obese and overweight people and a high daily intake of sodium through bread. With a 27% share of global consumption, Western Europe ranks first in terms of global use of the ingredient in bread. Therefore, Western European countries offer the best opportunities for ingredient and packaged food manufacturers.
Algae is Sustainable but Discolouring Might be an Issue

Sustainability is a valid concern for food producers. As part of this, many suppliers are already looking at algae as a future solution. Indeed, algae can be grown on land otherwise unsuitable for agriculture and thrives in dry, hot weather. In addition, it does not need any fertiliser as it feeds mainly on sunlight and uses carbon dioxide and as such can be considered carbon neutral. However, manufacturers may think that algae might not be worth the high production costs because of its (perceived) inferior taste and appearance. In addition, algae is associated with pond slime and thus might alienate consumers.

Due to the association between salt and flavour, products with a reduced-salt positioning may indeed not be very well regarded by some consumers. However, recent studies indicate that brown algae’s replacement of salt in pizza dough had no particular impact on taste. Bread purists might also blanch at the thought of brown-coloured bread and dismiss it on the grounds of appearance. Although discolouring might be an issue in white bread and baguettes, its application in wholegrain and multi-seed variants as well as pizza could work as the dark colour will be barely noticed. In fact, Eat Balanced Ltd has already incorporated seaweed into its latest pizza varieties, which it started trialling in nurseries and schools last year.

Brown algae offers potential for bread manufacturers if it can overcome price issues and negative consumer perception. The ingredient has several health benefits, including sodium reduction, weight management and the regulation of cholesterol levels. Brown algae’s best opportunities lie in wholegrain bread in developed countries such as Germany, the Netherlands and Italy, which have a high consumption of sodium chloride and a high number of overweight and obese people. In the wake of the low-carb craze, bread manufacturers could still manage to reap rewards by tapping into this sustainable salt alternative to rejuvenate the waning popularity of this major staple.

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No surprises here

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