I was basically dragged into this place. Not forcibly though, but by the captivating smell of freshly baked bread. And if I have to be honest it would have been quite hard to spot it otherwise. There are no signs, not even working hours on the door.
However, the Tannoor Bakery is quite popular. Word-of-mouth working at its best. There’s a big Arab community in this area so I assume they are the biggest target group and the majority of the clients. Which is understandable since this place produces a kind of flat bread typical for that part of the world. Actually, the baker is an Iraqi.
There are three types of breads – plain, with white and black sesame seeds (my favourite) and with veal, parsley and turmeric (curcuma). The baker just sticks the dough on the walls of the huge oven that’s heated with a gas-powered flame and very soon the bread is ready.
Eat it while it’s hot because usually it gets really rough after a while, probably because there are no preservatives added. Who doesn’t like freshly baked bread? If you are in a hurry, you might just ask them to heat you one of the breads that are already prepared. It’s almost the same.