Flour, water,
and a lot of time.
Strauss Bakehouse is a small bakery and coffee bar in Paskal Hyper Square, Bandung, built on an old idea: that good bread can't be rushed, and doesn't need to be. It's why our salt bread and bagels have quietly built a following.
How a loaf is made here
Five steps, no shortcuts. This is the sequence every bread follows before it reaches the shelf.
It begins with a living culture
A wild-yeast starter, fed every day. It's the reason our bread tastes of somewhere and not nowhere.
Slow hands, not fast machines
Dough is mixed gently and folded by hand through the afternoon to build strength without forcing it.
We let time do the flavour
A long, cool proof overnight — this is where the sourness, the open crumb, and the keeping quality come from.
Steam, stone, and a deep crust
Loaves go in before dawn onto hot stone with a burst of steam, and come out dark, blistered, and singing.
Sold the same day, always
What we bake in the morning is what you buy that day. Tomorrow, we start again.
“We don't bake to fill a case. We bake to be finished by evening.” The Strauss Bakehouse kitchen
Taste the difference a day makes.
Everything on the shelf was made this morning. Come see for yourself.