Freshly Baked Walnut Raisin Bread by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

Wholly different from the sweet raisin breads of typical European descent, this Walnut and Raisin Bread from Makati Shangri-la is a healthy twist to your typical raisin bread. Made with German rye flour, this loaf is delicious, high in fiber, contains less gluten, and rich in micronutrients.

A crusty bread with a light dusting of flour, slicing through this loaf reveals a moist, slightly denser bread (due to the use of rye flour) compared to standard white breads. Kneaded with a generous serving of plump black raisins and toasted walnuts, Makati Shangri-La’s Walnut Raisin Bread is a delicious, not-too-sweet loaf of bread, freshly made by the artisan bakers of Makati Shangri-La, carefully delivered to you by the Team of Bow Tie Duck!

PREPARATION OR PAIRINGS

Enjoy any time of the day over breakfast or with your afternoon tea. Best enjoyed freshly baked on the day of delivery. To reheat or warm your bread, place in an oven for 5-10 minutes, preheated to 175°C.

If served with afternoon tea, we recommend pairing this with a rich, full-bodied black tea such as Gryphon’s British Breakfast Tea, or balanced, medium roast coffee such as Malongo’s La Grande Reserve.

MADE WITH LOVE BY MAKATI SHANGRI-LA

With three globally culinary and gastronomy R&D centres in China, the Shangri-la brand has always been at the forefront of bringing Asian luxury hospitality and culinary experience to the Philippines and the world at large.

Bring home the flavours of this timeless 5-star hotel at the heart of Makati City with Makati Shangri-La’s timeless array of breads and pastries.

Made with the utmost care and commitment to quality by its artisan pâtissiers, these breads and pastries are baked fresh in the early mornings, carefully wrapped and delivered to you on the same day by the team of The Bow Tie Duck.

Storage Instructions

Baked fresh on Saturday mornings at Makati Shangri-La. They are best stored for up to two days in a resealable plastic bag. Place the bag in a cool, dry place, as sunlight and heat will make the bread sweat and encourage mold growth. Never store bread in the refrigerator, or else it will dry out. To store for longer, slice the bread and wrap it in parchment paper, then place it in a ziplock bag in the freezer for up to three months.

To refresh frozen bread, take it out of the freezer to thaw in the parchment for about six hours. Preheat your oven to 200°C and bake your bread for 3-5 minutes.