Sourdough Boule
฿180Crackling crust, open crumb, 36-hour cold ferment. Our flagship loaf.
Small-batch breads & pastries baked fresh every morning.
Bread you can taste the time in.
Slow-fermented sourdough, hand-laminated croissants, and seasonal pastries — all baked from scratch in a small wood-warmed kitchen.
36h
cold ferment
100%
stone-milled
0
preservatives
On the counter
Pre-order for pickupToday's Bakes
Quantities are small and they go fast — we recommend pre-ordering for weekends.
Butter Croissant
฿85Hand-laminated with French butter. Honeycomb interior, shattering layers.
Cinnamon Brioche
฿95Pillowy brioche knot rolled with brown butter cinnamon sugar.
Country Loaf
฿160Stone-milled wheat with a touch of rye. Hearty, sliceable, lasts the week.
Almond Danish
฿110Croissant dough cradling almond cream and toasted flaked almonds.
Dark Chocolate Cookie
฿70Brown butter, sea salt, and 70% dark chocolate chunks. Crisp edge, gooey middle.
Our craft
Three things we never rush.
Good bread isn't a recipe — it's a series of patient decisions. Here's what shapes every loaf that leaves our counter.
Stone-milled grain
Whole wheat, rye and spelt milled in-house — fresher flour, deeper flavour, more nutrition.
Slow fermentation
Doughs rest 24–48 hours so flavour develops naturally and the bread is easier on your gut.
Hand-shaped daily
Every loaf, croissant and cookie is shaped, scored, and baked by a small team each morning.
Our story
Flour, water, salt, time.
We started in a home kitchen with a single sourdough starter and a stubborn belief that good bread takes patience. Today, we mill our own grain, ferment doughs for 36+ hours, and bake everything by hand each morning. Nothing leaves the shop unless we'd serve it to family.
5 yrs
perfecting our starter
Daily
fresh out of the oven
In their words
Regulars, chefs, and the occasional bread evangelist.
"The sourdough has ruined every other bread for me. I plan my Saturday around picking up a boule."
Pim
Regular since 2022
"Catered our wedding with their pastry table. Guests still talk about the almond danishes."
Marcus & Tara
Engaged couple
"Crust shatters, crumb is custardy, finish is nutty. Best croissant outside of Paris."
Chef Niran
Local chef
Open Hours
We bake until we sell out — most days that means by mid-afternoon.
- MondayClosed
- Tuesday7:00 – 17:00
- Wednesday7:00 – 17:00
- Thursday7:00 – 17:00
- Friday7:00 – 18:00
- Saturday8:00 – 18:00
- Sunday8:00 – 15:00
Visit us
Drop in or say hello
We're a small team — for special orders, weddings, or wholesale, send us a note.
- 123 Sukhumvit Soi 49, Watthana, Bangkok 10110
- +66 2 000 0000
- hello@testbakery.co
- @testbakery
Send us a note
Special orders, wholesale enquiries, or just to say hi.