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 […]
Wanjiru has been working on this for most of the year. The dough rests overnight in the cool room, and we shape it by hand at five. We weigh everything, keep notes on every batch, and change one thing at a time. It sells out most days by four, so come early.
This one began as an experiment in the cake studio. We tasted twelve versions before we were happy to put it on the counter. We buy from the same farmers each week, so we know how their flour behaves. You can order it for collection with three days’ notice.
Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.
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.
It is one of the small things that make a loaf taste of Nairobi. Small batches mean we can adjust when the weather turns humid. Small batches mean we can adjust when the weather turns humid. Tell us what you think. We read every message.
Wanjiru has been working on this for most of the year. The dough rests overnight in the cool room, and we shape it by hand at five. We weigh everything, keep notes on every batch, and change one thing at a time. It sells out most days by four, so come early.
This one began as an experiment in the cake studio. We tasted twelve versions before we were happy to put it on the counter. We buy from the same farmers each week, so we know how their flour behaves. You can order it for collection with three days’ notice.
Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.
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.