Journal
From the kitchen
16 September 2026Smoked Chicken Sandwich Dubai: Rich Brioche or Light White Bread?
Butter-rich brioche needs something crisp against it and will not wait all morning, so here is what the beetroot slaw does and when the white bread version is the better order.
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16 September 2026Turkey & Cheese Sandwich in Dubai: Ciabatta and Beetroot Slaw
A chewy ciabatta, a juicy beetroot slaw and a few hours between delivery and lunch: here is how our turkey and cheese sandwich copes with the wait, and how to help it.
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16 September 2026Bakery in Dubai Silicon Oasis: What We Bake and How to Get It
Everything we sell is baked to order in our Nadd Hessa kitchen, so here is what to try first and how it reaches a flat, an office or an event in DSO.
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16 September 2026Focaccia Sandwich Dubai: Olives, Oil and a Crumb That Holds Up
A focaccia sandwich carries olives, cherry tomatoes and rosemary on the bread itself — here is what they add to ours, and how to keep and serve it well.
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16 September 2026Fresh Bread Delivery in Dubai: What Fresh Means and What to Order
How our bread delivery works, which loaves to eat first and how to order a week at once, with every loaf baked for the day it is delivered.
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16 September 2026Granola Bar Dubai: Fresh vs Packaged, Chewy vs Crunchy
Why a fresh honey-bound bar reacts to a parked car differently from a packaged one, and what decides whether a bar chews or snaps.
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16 September 2026How to Store Bread in Dubai: A Baker's Guide, Loaf by Loaf
Humid air softens crusts and air conditioning dries crumbs, so here is how to keep every kind of bread, pastry and cake, and why the fridge is not the answer for bread.
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16 September 2026Office Breakfast Catering in Dubai: Timing, Labels and What to Order
A team breakfast succeeds or fails on logistics, so here is how to plan the headcount, the timing, the labels and the table before you order.
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16 September 2026Pistachio Croissant Dubai: How the Filling Changes the Flake
A pistachio croissant should taste of the nut before the sugar, and its filling and glaze change the layers around them.
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16 September 2026Sourdough Bread in Dubai: Spot the Real Thing, Pick the Right Loaf
Starter, time and a tang you can taste: how to recognise real sourdough, and which of our seven loaves belongs on your table.
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16 September 2026Wellness Event Catering in Dubai: What to Serve Around a Class
Parfait cups for lululemon, a bag at every mat at Arte Museum, spreads for Health Labs and Kure: what works around a class, and how to run it without a kitchen.
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30 August 2026Grazing Tables and Event Catering in Dubai
A grazing table is a structural problem before it is a styling one, so this is what holds up over two hours in a warm room and what collapses in twenty minutes.
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29 August 2026Choosing a Wholesale Bakery Supplier in Dubai
The questions worth asking before a bakery becomes your supplier, from someone who has to answer them — consistency, capacity, lead times and shelf life.
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27 August 2026Mushroom Focaccia in Dubai: Building Savoury Depth
A raw mushroom is bland and full of water. Two rounds of heat turn it into the most savoury thing you can put on a slab of focaccia — here is the mechanism.
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26 August 2026Cherry Tomato Focaccia: How to Top Bread With Something Wet
A tomato is roughly ninety-five per cent water. Putting one on bread without ruining the crumb is a technical problem — here is how it is solved.
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26 August 2026Rosemary Focaccia in Dubai: Why the Dimples Matter
The holes pressed into focaccia are not decoration — they are how the oil gets inside. Here is what the dimples, the oil and the rosemary actually do.
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25 August 2026Multi-Seed Whole Wheat Toast Bread in Dubai
Bran cuts gluten and seeds steal water. Here is how a whole wheat sandwich loaf is engineered to stay soft anyway, and how to store it in Dubai.
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24 August 2026White Toast Bread: Why a Soft Loaf Is Harder Than a Crusty One
A soft sandwich loaf has nowhere to hide. There is no dark crust and no sour tang to cover a dull crumb.
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23 August 2026Cookie Croissant: What Happens When a Croissant Is Baked Twice
A cookie croissant is not a croissant with cookie dough on top. It is a croissant that has been through the oven twice, for two different reasons.
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22 August 2026Chocolate Crinkle Cookie: How the Cracks Actually Form
The crackled white shell is not a decoration applied to the cookie but a crust that tears as the dough rises underneath it.
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22 August 2026Oats & Cranberry Cookie: Why Oats Need Time Before the Oven
An oat cookie made and baked in the same ten minutes will always be gritty. The oats need to drink first.
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21 August 2026Double Chocolate Chip Cookie: Crisp Edge, Gooey Middle, One Bake
The crisp rim and the molten middle are not two recipes. They are one dough baked to the moment the edges set and the centre has not.
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21 August 2026Peanut Butter Cookie: Why It Is Soft and Not Sandy
Peanut butter is not simply another fat in the bowl, because it brings its own protein and fibre, and that is what decides the texture.
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20 August 2026Banana & Pecan Cake Loaf: Why the Bananas Have to Be Black
The bananas that make the best loaf are the ones you would throw away — here is the chemistry, and how to keep a slice good in a Dubai kitchen.
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20 August 2026Double Chocolate & Coconut Cake Loaf: Why Cocoa Needs Heat First
Cocoa powder tipped straight into a batter is largely wasted, which is why it goes into hot liquid first — and why the coconut is there for more than flavour.
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19 August 2026Granola Parfait in Dubai: The Craft Behind Every Layer
The engineering behind a parfait that holds its crunch — layering order, strained yoghurt and cluster size, explained by the people who build it.
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18 August 2026Lemon Cake in Dubai: How Creaming Decides the Final Crumb
A butter cake is built on creaming, and the lemon lives in the zest oils — here is how the crumb, the syrup soak and the keeping work.
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17 August 2026Brioche in Dubai: Why the Butter Ratio Changes Everything
Brioche is defined by its butter ratio — and that one number explains the price, the mixing, the crust and the toaster.
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17 August 2026Bagels in Dubai: The Boil, the Malt and the Cold Night
The chew in a proper bagel is decided by a stiff 55% dough left cold overnight, then locked in by a short boil.
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16 August 2026Country Sourdough Loaf in Dubai: How the Flagship Is Made
The starter, the folds, the overnight retard and the score — everything that goes into Farah's flagship country sourdough loaf.
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16 August 2026Croissant Dubai: How Lamination Makes or Breaks the Bake
The plain croissant is the fairest test of any bakery — here is what happens inside one, and how to read its cross-section.
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15 August 2026Carrot Cake in Dubai: Why an Oil Cake Stays Moist Longer
Carrot cake is built on oil, not butter — which is why it stays tender for days while a sponge dries out.
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15 August 2026Potato Burger Buns in Dubai: The Starch That Holds It All
A burger bun has one job: hold together under a hot, wet patty, and potato starch is what makes that possible.
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14 August 2026Chocolate Croissant in Dubai: Baked-In Batons or a Dipped Top
Chocolate melts at 34°C and croissant ovens run at 200°C, which is why a pain au chocolat is built the way it is.
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14 August 2026Sourdough Ciabatta in Dubai: Why the Holes Matter
High hydration, barely handled dough, and an open crumb built to hold oil without collapsing — here is how ciabatta actually works.
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13 August 2026Date Bread in Dubai: How Our Date & Walnut Sourdough Bakes
Dates are almost pure sugar — here is how we stop them running away with the dough, and why honey changes the whole bake.
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13 August 2026Seeded Sourdough in Dubai: Why the Seeds Fight the Dough
Seeds are thirsty and they cut gluten — here is how a seeded loaf is actually built, and how to keep it in Dubai.
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12 August 2026Lotus Cookie Dubai: Why Speculoos Must Go In as Pockets
Speculoos caramel burns before a cookie sets, so it goes in as pockets, and the white chocolate is there to stop it turning cloying.
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12 August 2026The Pistachio Cookie in Dubai: Real Nut vs Green Colouring
Real pistachio is dull olive, never neon — how to spot the difference, and why a nut-heavy dough needs a longer rest.
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11 August 2026Granola Breakfast in Dubai: Real Clusters, Bars and Parfaits
Real granola is baked low and slow from whole rolled oats and cooled undisturbed so it clusters rather than crumbles, and at Farah it comes as a parfait or a bar.
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11 August 2026Sandwiches in Dubai: Why the Bread Decides Everything
Ciabatta, brioche, focaccia or multigrain — the bread decides whether your sandwich survives until lunchtime.
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10 August 2026Cheesecake in Dubai: Why It Cracks and How to Serve It Right
Baked cheesecake is a set custard — which explains the cracks, the separately reduced fruit, the long chill, and why fridge-cold is the wrong way to serve it.
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9 August 2026Cookies in Dubai: How to Choose Yours by Texture, Not Flavour
Brown butter, a 24-72 hour dough rest and a deliberately soft centre — what separates a bakery cookie, and how to pick from our six.
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9 August 2026Toast Bread in Dubai: How to Choose a Loaf That Toasts Well
Crumb tightness, sugar and fat decide whether a loaf toasts well — here is how our three toast breads differ, and which to buy.
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8 August 2026Focaccia in Dubai: Hydration, Olive Oil and Three Toppings
Focaccia is defined by hydration, a long cold prove and olive oil — the toppings are the last thing that matters.
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8 August 2026Japanese Milk Bread Dubai: Why Tangzhong Keeps It Soft Longer
Tangzhong is why a Japanese milk bread loaf pulls apart in strands and resists staling in Dubai's heat.
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7 August 2026Marble Cake in Dubai: The Loaf Built to Last the Week
A marble cake loaf slices clean, keeps for days and needs no fridge — here is how the swirl is made and how to pick yours.
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7 August 2026Cheese Bread in Dubai: How a Sourdough Cheese Loaf Is Made
Why cheese fights sourdough dough, how we bake around it, and the best way to eat the loaf once it reaches your kitchen.
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6 August 2026Almond Croissant Dubai: Lamination, Butter and Frangipane
Lamination, the cold-room problem, and why the almond croissant is richer than the plain one, explained by the bakers who make it.
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6 August 2026Sourdough Baguette in Dubai: Why It Behaves Differently
A sourdough baguette lives fast: thin crust, open crumb, and a few good hours. Here is how to buy one and how to bring it back.
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5 August 2026Chocolate Sourdough in Dubai: A Bread, Not a Dessert
Chocolate sourdough is a naturally leavened loaf with cocoa worked through it — barely sweet, and better with butter than jam.
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5 August 2026Soft Pretzel Dubai: Why the Lye Bath Changes Everything
A real pretzel is defined by one step most bakeries skip — the alkaline bath that builds its mahogany crust and dense chew.
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