A quiet corner of Erbil where French technique meets Kurdish flavour, laminated pastry, wood-fired bread, and single-origin coffee.
We mill our own flour, ferment sourdough for thirty-six hours, and fold rosewater, pistachio and date into every laminated layer. Baked before dawn, never held for tomorrow.
36-hour laminated dough, Kurdish pistachio cream, a pinch of sea salt.
Wild-yeast ferment over 36 hours, milled-in-house flour, wood-fired.
Kurdish date pastry, cardamom, a whisper of rosewater, a recipe from home.
“The best croissant I have had outside of Paris, and the room glows at breakfast.”
“Booked the courtyard for a birthday. Impeccable service and the pistachio everything is unreal.”
“My morning ritual now, slow coffee, warm simit, a view of the Citadel. Perfect.”
A bakehouse & café beneath the Erbil Citadel. Baked fresh, every hour.