30/05/2026
They say that ingenuity is borne of adversity. When we opened our doors 10 years ago - there was a unique challenge that we had to overcome.
How do you start baking without flour?
Wallace our Head of Production, was on the clock. He was eager to get started in this new French Boulangerie but with flour imports still enroute, he had to think on his feet. The first batch of croissants could not wait! Of course… 🥐
The use of local ingredients was something that was to be introduced along the way, but from the get go the plan turned upside down. The results were better than expected! 10 years later, we are proud to use Kenyan flour… and butter. 😉
