221B bakers Street strives to bring you the best tasting & dine-in experience, made with the best products possible, in the most sustainable way.
221B bakers Street all-butter pastry, puffs, pies, confectioner productsand continental dishes are specially curated handcrafted specifically for your enjoyment by our chefs.
Traditionally made with experience, our each and every culinary products has always played an important role on leaving a mark of superior taste.
If you are looking for a super-cosy spot to relax, unwind and enjoy a meal in an ambience worth cherishing, look no further than 221B Bakers Street.
The Process of Investigation & Making of Our Pastries & Savories
The priliminary dough for all of our pastries are same. It is prepared using the traditional method where a portion of the flour and water from the dough are mixed with a very small amount of yeast and allowed to ferment overnight. This method not only makes the dough soft and stretchable during the process but also gives a flavourful pastry with enhanced colours and better keeping quality.
Typically, we processthe pre-fermentation for around 12-14 hours before all the other ingredients are added and the final dough is made. This is bulk fermented for a couple of hours before the butter is added. We use best butter which has a good low moisture content and an amazing lactic tang. Throughout the process it is important to keep the precision between the butter and dough as it gives the layers to the pastries once they are baked.
After another rest, our dough is then ready to be in action starting with rolling out and cutting into the finished pastry, croissants, puffs and patties. These are then put onto trays and kept very cold until we take it to the next level of baking them.
Overall, the whole process takes around 30+ hours. The flavours and dough strength develop and the gases build up in little pockets creates the lightness of the crumb.
And its ready to serve.
The Process of Investigation & Making of Our Bread
The methods we apply to making our breads have developed through our principles that we should be able to achieve the best flavour and texture in anything we make. That means not using any artificially produced ingredients or additives to improve or enhance what should be a natural process.
We respect that this process requires time and patience and that the dough must be nurtured to allow it to achieve its best flavour and structure. We use organically grown flour milled by stone and our water is filtered. We use naturally occurring yeasts to ferment our doughs and, when required, minimal amounts of conventional yeast.
We are lucky to be able to work with millers and growers of wheat who share our principles and apply them in a similar way to the grains that they grow and mill. Whenever possible, we use locally grown ingredients and support those who go to great lengths to produce and make them available to us.