Freshly Baked Sourdough by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

The slow fermentation process unique to the sourdough bread lends a tangy flavor and chewy bite distinct from any yeast-leavened bread.

Beautifully scored with a light dusting of toasted flour, the aroma of this freshly baked sourdough bread is unmistakably tangy with a slight sharpness. Slicing through the crispy crust reveals a moist and chewy dough with a subtle bite and tangy flavour sure to please any sourdough lover in Manila.

PREPARATION OR PAIRINGS

Frankly, we can’t get enough of this sourdough. With an artisan bread such as this, enjoy simply with a premium quality butter such as Échiré Salted Butter AOP or Isigny Sainte-Mère.

Also great for the whole family, this HUGE loaf of bread is perfect for a sunday gathering! The firm, crusty bread holds its own with a wide array of breakfast toasts, go crazy with recipes such as smoked salmon, eggs benny, avocados, even tomatoes and prosciutto.

MADE WITH LOVE BY MAKATI SHANGRI-LA

Enjoy the bakery products, made with utmost care and commitment to quality by Makati Shangri-La Hotel, a luxury 5‑star hotel in the heart of Makati. Made by hand on the morning of Saturday, delivered to you fresh on the same day by the careful team of The Bow Tie Duck.

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.