Bread Supplier in Dubai: What Farah Bakes for Businesses

Farah Bakery is a bread supplier in Dubai for cafés, restaurants, hotels and offices, as well as for households. We bake sourdough, toast loaves and croissants to order in our Dubai Silicon Oasis kitchen, and every order is baked for the day it is due. The range we bake for businesses is on our wholesale page, regular supply starts with a message through our contact page, and the simplest first step is a trial order through the online shop.

This page covers what we bake, which bread suits which kind of service, how a supply relationship starts, and what we agree with you directly rather than publish. For the questions worth putting to any supplier, us included, read our guide to choosing a wholesale bakery supplier in Dubai.

What breads does Farah supply to businesses in Dubai?

The prices below are our online shop's prices, per item. Our wholesale page shows the same range without prices; pricing for regular volume is agreed when you get in touch.

Sourdough loaves

• Country Sourdough Loaf, 25 AED. Our signature loaf: a round loaf of flour, water and salt, raised by a live starter, slow-fermented for over 24 hours with an overnight cold retard, and baked dark. It slices well for three to four days. How the flagship is made follows it from starter to oven.
• Multi-Seed Sourdough Loaf, 28 AED. Naturally fermented and coated with seeds for crunch, with a slightly tighter crumb than the country loaf. It keeps about as long.
• Sourdough Cheese Loaf, 28 AED. Our slow-fermented sourdough baked with cheese, for savoury tables. Best within two days.
• Chocolate Sourdough Loaf and Date, Walnut & Honey Sourdough, 30 AED each. The chocolate loaf is best within two days; the date loaf, naturally fermented for over 24 hours with dates, toasted walnuts and a touch of honey, slices well for about four.
• Sourdough Baguette, 15 AED. Naturally fermented for over 24 hours, with a crisp golden crust and a light, airy crumb. A baguette is mostly crust, so it has one good day.
• Sourdough Ciabatta, 14 AED. Naturally fermented for over 24 hours, with a crisp crust and a chewy, open crumb. It is our sourdough for sandwiches, and it holds until the next morning.

Our guide to our seven sourdough loaves compares them side by side.

Toast loaves

• White Toast Bread, 10 AED. An overnight sponge, a soft dough mixed to full gluten development and a tin bake give it a thin, pale gold crust and a fine, even crumb. It is the right choice for everyday toast at volume, and it firms within a couple of days.
• Multi-Seed Whole Wheat Toast Bread, 32 AED. Baked in a lidded tin, with sunflower, flax, sesame and oats. The seeds and part of the wholemeal are soaked overnight so the crumb stays soft. About three days, kept sealed.
• Japanese Milk Bread Loaf, 18 AED. Made with tangzhong, a cooked flour paste that holds extra water, and baked in a tall tin. It is still soft on day three and holds fillings without fighting them.
• Brioche Toast Bread, 35 AED. Made with butter and fresh eggs, and the loaf for French toast.

Our guide to toast bread explains how crumb, sugar and fat change the way each one toasts.

Croissants and focaccia

The plain Croissant, 14 AED, is laminated to 27 butter layers and baked each morning for the day an order is due. The Chocolate Croissant, 16 AED, and the Almond Cream Croissant, 18 AED, start from the same laminated dough. The Cookie Croissant is 16 AED and the Pistachio Croissant 19 AED. Our croissant guide shows how to judge one by its cross-section. The Focaccia · Rosemary & Olive Oil, 12 AED, is made with extra virgin olive oil.

Which bread suits which kind of service?

Most supply problems are a mismatch between the bread and the way it is used, so start with your service rather than the menu.

Bread sliced through a service and eaten over hours. Tin loaves: the white toast, the multi-seed whole wheat toast and the Japanese milk bread. They have thin crusts and soft crumbs, they are built for daily slicing, and they forgive sitting.

Bread served at the table within the hour. Lean sourdough earns its place here: the baguette or the ciabatta. The baguette is crust-forward and has one good day; the ciabatta holds a little longer and still toasts the next morning. Both suit a service that turns over, not a breakfast buffet that sits for three hours.

Sandwiches made ahead. An open crumb holds oil and dressing in pockets rather than wicking it through, which is why a ciabatta or focaccia sandwich made at eight and kept chilled is still worth eating at one. White bread and brioche take up moisture faster, so those sandwiches are for eating soon.

A spread that sits out. Focaccia is still soft and good at the end of a two-hour service, because the olive oil through its crumb slows staling. Put crusty breads out in batches instead.

Toast for breakfast. A tight, even crumb browns evenly. An open sourdough crumb scorches at the thin walls and stays pale at the thick ones, so for toast at volume a tin loaf is the better tool.

How does a supply relationship with Farah start?

We would rather start with a short trial at real volume than with a tasting. A tasting tells you whether the bread is good; two weeks of actual deliveries tell you whether we are the right supplier for you.

1. Look at the range. The wholesale page shows what we bake for businesses, without prices.
2. Place a trial order through the shop. It runs on the online shop's terms: shop prices, no minimum order, a flat 20 AED delivery fee below 150 AED and free delivery from 150 AED, anywhere in Dubai. The earliest delivery window is the next morning. For a business, tick the business box at checkout and add your company name, and drop the map pin on the entrance our driver should use. You pay on PayPal's secure page, where a card works without a PayPal account; prices are shown in AED and settled in US dollars, worth knowing for the expense claim.
3. Tell us about regular supply. Send us a message through the contact page. Say what kind of business you run, which breads you are interested in, roughly how much you use, which days you need bread, and who will receive it. We will work out what actually fits your service.
4. Trial at real volume. Then judge the deliveries rather than the sample: whether they arrive, whether the bake holds from one delivery to the next, and whether anyone answers when something slips.

If what you have in mind is one occasion rather than a schedule, use the Bring Farah to your event form on our events page instead.

What is agreed with you rather than published?

Several things a buyer needs are not on our website, and we would rather agree them with you than print a number that does not fit your business:

• Pricing for regular volume. The wholesale page shows no prices.
• Standing-order days, and how much the number can change for a busy week.
• Lead time. Everything is baked to order, and our country sourdough is slow-fermented for over 24 hours, including an overnight cold retard after shaping, so it has to be planned into a bake rather than made on the day. The notice we need is agreed when you get in touch.
• Receiving. Fresh bread needs a named person to take it in. On the shop, we cannot replace fresh items left uncollected.
• What happens when something goes wrong. Who you message, and how quickly.

Frequently Asked Questions

Does Farah Bakery supply bread to cafés, restaurants and hotels in Dubai?

Yes. We supply businesses as well as households, baking to order in Dubai Silicon Oasis. The range we bake for businesses is on our wholesale page, and regular supply starts with a message through our contact page, ideally followed by a short trial at real volume.

What are your wholesale prices and minimum order?

Neither is published. Pricing and volumes for regular supply are agreed when you get in touch, and the wholesale page shows the range without prices. To try the bread first, a trial order through the online shop is at shop prices, with no minimum order.

How much notice does a standing bread order need?

It depends on the bread and the volume, so the notice is agreed with you directly. Everything is baked to order, and our country sourdough ferments for over 24 hours, including an overnight cold retard, so it cannot be made on the day. On the online shop, the earliest delivery window is the next morning.

Do you deliver bread to businesses anywhere in Dubai?

Online shop orders go anywhere in Dubai from our Silicon Oasis kitchen, for a flat 20 AED below 150 AED and free from 150 AED, with the earliest window the next morning. For regular supply, the delivery days are agreed with you when you get in touch.

Which of your breads hold up through a long service?

For slicing through the day, the tin loaves: the white toast, the multi-seed whole wheat toast and the Japanese milk bread. For a spread that sits out, focaccia is still soft after two hours. A baguette has one good day, while a ciabatta holds until the next morning.

Ask us about bread supply

Browse what we bake for businesses on the wholesale page, place a trial order in the shop to see how the bread arrives, and send us a message about regular supply. Tell us your business, the breads and the days, and we will work out what fits your service.