Freshly Baked Rye Bread by Shangri-La… | 🦆The Bow Tie Duck Manila

Pre-ordered Freshly Baked Rye Bread by Makati Shangri-La

Northern Europe’s Staple

This chewy, strong-tast­ing bread is pop­u­lar in North­ern and Cen­tral Europe. The slight­ly malty, sour taste, of a fresh, moist loaf from Shangri-La Makati is an eye-open­ing expe­ri­ence. Only avail­able for Sat­ur­day deliveries.


Rye — this grain that was con­sid­ered a weed once upon a time — grows in cold­er climes than bar­ley or wheat. Its flour is heav­ier and denser than most oth­ers, and so pro­duces a heavy, dense, dark bread with hints of earthy, almost mush­room-like fla­vors. This bread also comes with amaz­ing health ben­e­fits. Rye bread is high in fiber, which makes it great for reg­u­lat­ing heart health and for stay­ing full longer too. Rich, health­ful, and a class all on its own — what more could you want?


A good but­tered slice of rye bread is the foun­da­tion of the Scan­di­na­vian Smør­re­brød — that quin­tes­sen­tial open-faced sand­wich that can be topped with next to any­thing you dare to imag­ine. You can go with the clas­sic cream cheese and smoked salmon, or go for a more Mediter­ranean touch with hon­ey and ricot­ta (we get ours from Lat Bri). It’s amaz­ing with goat cheese and rasp­ber­ry jam — or just about any oth­er fruit pre­serve. The all-Amer­i­can Reuben sand­wich would be noth­ing with­out this dark, malty bread. For a hearti­er meal on those cold nights, toast up slices for a hearty beef stew. 


In the ear­ly 1900s, rye bread fell out of favor in most of the West­ern world with the rise of acces­si­ble wheat prod­ucts. While it took almost a cen­tu­ry for them to redis­cov­er its healthy deli­cious­ness, Cen­tral and North­ern Europe were stead­fast con­sumers. None more so than Ger­many, where over 300 vari­eties of rye bread are baked fresh every day. Hein­rich June­mann, head of the Berlin Baker’s Guild, once found these words paint­ed out­side his office build­ing: ​“Holy and eter­nal is bread. It keeps you from hunger and mis­ery. The Cre­ator him­self gave it to is. He who dis­hon­ors bread dis­hon­ors life itself.”

Storage Instructions

Baked fresh on Sat­ur­day morn­ings at Makati Shangri-La. Best con­sumed upon arrival, but you can store it on the kitchen counter at room tem­per­a­ture for up to two days. If you’ve sliced into it, you can leave it cut side down on the chop­ping board. You may also place the sliced loaf in a ceram­ic bread box or a clean paper bag. Nev­er store bread in the refrig­er­a­tor, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soft­en and your bread will require toast­ing to refresh it. For stor­age up to three months in the freez­er, wrap your bread in parch­ment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freez­er to thaw in the paper wrap­ping for a few hours or overnight. Make sure it gets to room tem­per­a­ture. Pre­heat your oven to 175°C. When ready, spritz your thawed loaf light­ly with water on all sides to cre­ate steam, place on a bak­ing tray, and heat for 15 – 20 min­utes. Allow bread to cool on a rack for at least half an hour before serving.

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