Bread aroma .. Sanabel Bakery: healthy and delightful loaves
- Sameh Hani
- 11 Jun, 2022
If you have ever been curious about the difference between the different types of loaves of bread, YumReads popped in for a bakery named “Sanabel Bakery” where the bread aroma can be smelt filling Salah Jahin street beside the Tersana Club which is behind Omar Effendi. Sanabel Bakery's motto is “baking bread in an oven from the old days”. It is specialized in baking various types of bread, among them, are Aish Baladi (Egyptian Flat Bread), Wholegrain Brown Bread, Shami Bread, Barley Bread, Syrian Bread, Al-Shamsi Bread (Bread backed at Upper Egypt), Oat Bread, Hawawshi Bread, and Falahi Bread. That’s besides baking the French bakeries such as Fino Bread, Crosinnat, Crunchy Breadsticks with Sesame, etc... Eslam Amr, the bakery owner, said that Sanabel Bakery is a touristic bakery that is not under the umbrella of Egypt's Minister of Supply and Internal Trade. Amr added that at the beginning “we did not bake the Barley bread, but the citizens in the area around us asked us to bake it and we wanted to satisfy our customers' needs, so we did”. People love it because Barley bread is “low in carbohydrates and it contains vitamins and minerals, fiber, selenium, and various other nutrients”. In addition to its health benefits, Barley bread is sometimes labeled as “Islamic bread” since it appeals to the Islamic culture where Prophet Mohamed was known for eating loaves of barley bread. “We aim to provide both healthy products and culturally popular doughs”. Amr also referred to the difference between the Shami bread and the Magari bread which is well-known in Alexandria that the Magri includes salt more than the Shami bread and many customers love to try it. Customers enter and leave and all of their comments that they “have been to other bakeries, and this is the best”. Tawfeek Ibrahim, an Archaeology student, and a regular Sanabel customer said that the bakery not only provides competitive bread types but also sticks to the way each is made in its origin. “Freshly baked Shamsi bread reminds me of my childhood in Luxor”. The 23-year-old Ibrahim added that in his hometown, Luxor, Shamsi bread is made by grinding wheat and, then, mixing it with yeast and dough remains from the previous baking process. The mixture is usually left in water for four to five hours. “Afterwards the big dough is chopped into circular pieces and we use a needle or fork to draw a sun shape on top of the dough pieces before they go to the oven”. Ibrahim mentioned that although in his hometown Shamsi bread is baked in a mud oven, Sanabel managed through the electric oven to achieve a quite similar result in taste. In Upper Egypt, Shamsi bread is the most popular and the citizens don’t find Egyptian bread satisfying in comparison to huge Shamsi loaves. Therefore, “when we move to Cairo, we usually seek alternative options. We found all we wanted in Sanabel”.
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