Khubz bakery in West Abu Fatira Handicraft, Mubarak Al-Kabeer governorate, bakes every morning and sells a white or wholemeal sourdough loaf for one dinar. That alone is worth stopping on: artisan sourdough in Kuwait usually sells for several times that.
What the bakery says about its dough
The description on the bakery’s own site is precise enough to hold it to:
- A live starter fed and kept daily at the bakery, with no commercial yeast and no dough improvers.
- Extended cold fermentation, which is the reason for the deep sourness and the wide open crumb, and the reason the crust cracks when you break it.
- The wholemeal is made from whole wheat flour, and its dark colour comes from the wheat itself, not from dye or caramel.
- The white is made from refined flour, so the crumb is lighter and the sourness gentler, and it suits anyone who finds the wholemeal heavy in flavour.
- Halal, and with no preservatives.
Prices
- White sourdough 1.000 · wholemeal sourdough 1.000 · olive sourdough 1.500
- Brioche 1.000 · multigrain wholemeal baguette 1.000 · white toast loaf 1.250
- Multigrain wholemeal toast 1.750 · brioche french toast 2.000 · rich brioche toast 3.500
The minimum order is three dinars, which means a single loaf is not enough to place a delivery.
A cut-off time that contradicts itself, and is worth a phone call
The banner at the top of the site says orders after 3:30 in the afternoon arrive the following day. The product pages themselves, in both Arabic and English, say 3:00. Half an hour’s difference on one website. Anyone who wants their bread today should call and check rather than bet on which is right.
Collection and delivery
Collection from the shop is available, and an order is usually ready within an hour. Delivery covers Kuwait, and orders go through the site or WhatsApp on 90002882. Google Maps has the bakery open until 10:30 at night, rated 4.0 out of five from 43 reviews.
What there is besides sourdough
The list runs well past artisan bread: Arabic and flatbreads, babka, bagels and simit, breadsticks and crackers, buns and rolls, cakes and cookies, croissants and pastries, maamoul, and Turkish sweets.
How to keep it
The bakery recommends eating it within two days of baking, and slicing and freezing the rest. The practical note in its description: frozen slices toast straight from the freezer without thawing.
Photo: sourdough loaves, by Tomascastelazo, Wikimedia Commons, CC BY-SA 4.0. The photo is not from Khubz bakery.
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