We hand craft our ciabatta and focaccia bread
Made fresh, every day in our bakeries
Every evening we hand mix and hand shape our ciabatta and focaccia dough, to make all the bread that will be used the next day. It’s baked overnight so it’s fresh first thing for our sandwich production.
The recipe for our bread, which was first developed back in 1994, is simple, and designed primarily for one thing – to compliment a filling to make a great sandwich.
Our bread contains just 5 ingredients (extra virgin olive oil, salt, water, yeast and flour). Our dough is hand mixed, and hand shaped into each individual sandwich, every day, by us.
An Italian white bread, originating from Verona, Italy.
The ciabatta, or ‘slipper’ bread is young compared to the ancient focaccia – first produced in 1982, as a sandwich bread, or ‘panino’, it’s the Italian version of the French baguette.
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We are at 164 Woodhouse Lane, opposite the Parkinson Building of the University of Leeds where we have been since we opened in 1994.
164 Woodhouse Lane, Leeds LS2 9HB
Find out more about Bakery 164