One bakery and café in Abu Al Hasaniya, Mubarak Al-Kabeer governorate, open daily 07:00 to 22:00, delivering across Kuwait. Phone 2209 3060.
The number that explains the rest
Most bakeries advertise a fixed fermentation time. Khamera House advertises a range and says why: fermentation runs between eight and twenty-four hours depending on the condition of the starter itself. That is a baker’s sentence rather than a marketing one, because a natural culture is alive and its activity shifts with temperature and feeding.
The published method is slow, cold, natural fermentation on starter alone. What the bakery excludes from its sourdough is listed outright: no instant yeast, no oil, no dairy, no improvers, no sugar — and elsewhere, no hydrogenated oils and no preservatives.
Flour and culture
Wholemeal has been moved into most of the range, so it now appears in the pizza, the fatayer and the bread alike. Product pages specify a blend of wholemeal with a high-protein white flour. The starter’s own published composition is wholemeal flour and water, nothing else.
And they sell it: a retail sourdough starter at 5.000 KD, so anyone who wants to bake at home can buy the culture instead of spending weeks raising one.
The focaccia is published with its specification — roughly a 900g loaf, sourdough-fermented, made from wholemeal and high-protein white flour, starter, olive oil, sea salt and water, fully plant-based, eight servings at 254 calories each. It sells at 4.500 KD.
Prices
Plain and wholemeal sourdough are 2.500 KD a loaf, as are the molasses-and-black-seed and the turmeric-honey-with-seeds loaves. Multi-seed is 3.000 KD and rye with wholemeal 3.250 KD. Baguette and coffee bread are 1.500 KD each.
On the Arabic bakery side: Arabic bread from 0.500 KD, tandoori bread 0.750 KD, zaatar pie 1.000 KD, cheese, halloumi and date pies 1.250 KD each, barley bread from 1.250 KD, a mini fatayer box 6.000 KD. Pizza starts at 3.750 KD.
Before you order
The Google listing is categorised as a bakery and shows as operating. One address conflict worth knowing: the bakery’s account now writes Reham Complex while older posts and the Maps listing say Divonne, so confirm before driving out. No founding year, founder, oven type, baking temperature or flour origin is published anywhere first-party, and on the day we checked the sourdough loaves were marked sold out in the web shop with prices still showing.
Photograph: round sourdough loaves on cloth. Photo by Tomascastelazo, licence CC BY-SA 4.0 via Wikimedia Commons.
Source: khamerahouse.com, the bakery’s Instagram account and its Google Maps listing, all checked on 24 September 2026.
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