Small batches, long fermentation
We started with one oven and one rule: never rush the dough. Every loaf is shaped by hand and rests for two days, which is why it tastes the way it does and keeps for longer.
48hslow ferment
4 amfirst bake
0additives
Bread that takes its time.
A neighbourhood bakery in Al Quoz, Dubai. Slow-fermented sourdough, laminated pastries and celebration cakes, baked before sunrise and gone by mid-afternoon.
Baked daily from 4 am
- 48-hour natural fermentation
- Stone-milled flour, no additives
- Collect warm from Al Quoz
Visit us
Closed on Mondays.
| Day | Hours |
|---|---|
| Tuesday to Friday | 6:30 am to 6:00 pm |
| Saturday and Sunday | 7:00 am to 4:00 pm |
Street 8, Al Quoz Industrial 3, Dubai
+971 4 000 0000
hello@oliveandember.example
Order for collection
Tell us what you would like and when you will collect it.