Panaderia Ltd

Panaderia de Ciudad is a proud member of Real Bread Campaign UK.

Our bread does not involve the use of any processing aids, artificial additives (which includes most flour 'improvers', dough conditioners and preservatives), chemical leavening or, well, artificial anything. Our bread DONOT use E481 (sodium stearoyl-2-lactylate), E472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), E920 (l-cysteine), E282 (calcium propionate), E220 (potassium sorbate), E300 (ascorbic acid), E260 (acetic acid) soya flour, vegetable fat and dextrose that are commonly found in a commercial Bread. 

From our simple 'no additives' starting point, we  at Panaderia de Ciudad is  finding and sharing ways to make bread better for us, better for our communities and better for the planet. To give you an example of how much work goes into our bread  the coconut filling in the pan de coco and the purple yam in the Ube Pandesal or Ensaymada needs 8 hours of constant stirring, and the bread takes 8-12 hours to proof . 

We offer healthy options such us gluten free, sugar free and naturally fortified Moringa Oliefera Bread. Moringa Oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. 

Our cakes  are very light made with fresh  fruit and NOT flavourings. 

Instead of the traditional cake ingredient butter or paste (such as shortening), olive oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten until stiff and folded them into the cake batter before baking. The soft icing of our cake is made from gluten free butter, free range eggs and fresh fruits. 

 Our Salad Cake are guilt-free alternative to traditional cakes. These sinless cakes substitute cream "frosting" for that made out of tofu or cream cheese a "sponge" base for one of our gluten free bread while the rainbow hues that decorate the "icing" come from natural vegetable colouring from red beetroot.

Slice or dice fresh or cooked vegetables such as radish and carrots replace the layer sponge. It looks like a normal cake -- but it's made of only with veggies. You can have it for breakfast, lunch -- and it's very suitable for dinner with wine.

Each  salad Cake tastes different, depending which vegetables we use -- but I would say it tastes like something you've never had before as it gives vegetable a  modern hip and twist.