Dish · 7 kitchens in 4 cities
Bread
Loaves from bakeries that make their own — rye and wheat sourdough, baguette and the miche.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Mill-fresh sourdough
Jolene · Newington Green · ~£38 pp
Sourdough from grain milled in the house and fermented long, with whipped butter. The opener, brought as you sit.
In Paris
Baguette de Tradition
Boulangerie Utopie · Oberkampf · ~€5 pp
A traditional Paris baguette on sourdough starter
The baguette de tradition, the Paris daily loaf, slow-risen. Two, if one is for the walk home.
Pain des amis
Du Pain et des Idées · Canal Saint-Martin · ~€8 pp
A slow-fermented sharing loaf
Pain des amis, a slow-fermented share loaf from the house oven. A quarter or a half in the morning, and our first buy.
What to order there →See it on Du Pain et des Idées's site ↗
Miche Poilâne
Poilâne · Saint-Germain-des-Prés · ~€8 pp
A large round sourdough loaf
The miche, a big round sourdough loaf, fermented in a wooden box, marked with a P and baked in a wood oven. A piece to carry home and slice.
In Prague
Chleba 33
Eska Karlín · Karlín · ~Kč 250 pp
Chleba 33, rye sourdough bread from a three-stage rye starter and organic flour, baked over beech wood. With farm butter, at breakfast.
Chléb
Pekárna Praktika · Karlín (Sokolovská)
Chléb, bread, baked from organic flour the house mills itself on stones, by traditional methods. A loaf for home, with a coffee from the house roast.
In Warsaw
Chleb na zakwasie żytnim
Manufaktura Wypieków · Praga-Północ (Szmulki)
Chleb, rye sourdough bread, to grandfather Marian's recipes.