Bread, pastries and celebration cakes, baked on Ngong Road since 2016
Our sourdough starter, Mama Kilele, turned five this month. She lives in a glass jar by the window, eats rye flour twice a day, and has raised every loaf we have ever sold. To celebrate, every sourdough loaf this week comes with a small jar of starter to take home. Feed it equal weights of […]
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.
Every morning starts before dawn at Kilele Bakery. We weigh everything, keep notes on every batch, and change one thing at a time. The dough rests overnight in the cool room, and we shape it by hand at five. Come and try it at the counter, Tuesday to Sunday.