Traditional Moroccan Breads Baked Fresh

Khobz Dmrah

Traditional round loaf made with fine durum semolina, offering a blistered crust and soft, airy crumb baked in morning and afternoon batches.

Khobz Zraa

Whole wheat and barley blend rich in bran, baked with patient hands and ancient fermentation methods for robust daily nourishment.

Batbout

Pocket bread crafted for breakfast spreads or tea time, pan-cooked to a soft finish and ready to be torn open warm.

Krachel

Sweet anise and sesame seed enriched rolls, traditionally enjoyed during morning rituals with fresh butter and honey.

Specialty Hearth Breads

Stuffed Rghaif

Layered pastry folded with onions, peppers, and savory spices, grilled golden on the heavy skillet. Priced at 5 MAD.

Berber Medfouna

Stuffed flatbread baked fresh on weekend afternoons with spiced lamb, almonds, and aromatic herbs. Priced at 12 MAD per piece.

The Three Grain Bases

Fine Semolina

Coarse Semolina

Toasted Whole Wheat

Milled from hard durum wheat to give our khobz its signature golden yellow crumb and sturdy crust.

Dusts the surface of our traditional loaves, providing texture and a nutty roasted aroma straight from the stone.

Ground daily with local bran preserved, offering hearty sustenance for neighborhood breakfast and dinner tables.

Visit us at 14 Rue des Consuls or call to reserve your daily bake quantities.