Our Craft
Bakery
Artisan Sourdough & Viennoiserie
Our bakery is the heart of Bakerist. Every loaf is shaped by hand and fermented for up to 72 hours using heritage grains and a live levain culture. From crusty sourdough to buttery croissants and seasonal viennoiserie, we honour the craft of traditional baking with a modern touch.
72h fermentation
Slow-fermented sourdough
Heritage grains
Stone-ground flours
Daily bakes
Fresh from the oven
Curated Menu
Signature Selection
Signature Sourdough
72-hour levain loaf with a bold crust and honeyed crumb.
AED 32
Butter Croissant
Laminated for 48 hours, finished with flaky layers.
AED 18
Pain au Chocolat
Dark chocolate baton, glossy finish, tender interior.
AED 22
Almond Croissant
Roasted almond frangipane, toasted flakes, light glaze.
AED 26
Seasonal Danish
Rotating fruit + vanilla crème on buttery laminated dough.
AED 24
Focaccia Slice
Olive oil crumb, sea salt, rosemary—baked to a golden edge.
AED 16
