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Where is Manouche?

Manouche Bakery is located next to Spinola Park, on triq Mikiel Ang Borg Spinola St Julian’s. You can find our exact address on our contact page.

What are your payment methods?

We accept cash and all major credit cards.

Are you hiring?

We’re always looking for smiling faces to help our customers. If you would like to apply, please stop by the bakery and hand in your résumé or send us your CV to info@manouche.com.mt. Applicants must be legally allowed to work in Malta to apply.

Do you deliver?

We deliver if orders are placed at least 24hrs in advance

I'm getting married/throwing a big party. Can I come in for a cake consultation?

Absolutely. For parties of around 30 attendees or more we schedule consultations. Please call +356 2704 1478 to make an appointment.

Do you cater for guests with allegries?

Yes but please always ask for a Manager before placing your order

Should I refrigerate Manouche's Bakery's breads and muffins?

Manouche’s organic bread has no added chemical preservatives. Because of this, it has a shelf life of approximately 3 days. Refrigeration tends to dry out baked goods, which is why we recommend enjoying our products within 2 days of purchase. However, if you need to store your Manouche products you should store them in a cool place away from heat and sunlight. If you are not going to be eating your Manouche products within 2 days, you should freeze them upon purchase to keep them fresh.

What is sourdough?

Sourdough is a simple mixture of flour and water. It’s made by the naturally occurring interaction of Lactobacillus bacteria and airborne wild yeasts. These microorganisms ferment the flour water mixture, making it “sour” and creating air bubbles that make the dough rise.

Why use sourdough instead of commercial yeast?

It’s better for your body. The symbiotic interaction of Lactobacillus bacteria and wild yeast in sourdough breaks down more proteins and phytic acids than regular yeast. This fermentation process allows our bodies to better absorb the whole grain’s minerals. It also lowers the whole grain bread’s glycemic index. The acids created by the sourdough cultures provide a natural preservative resulting in a soft, moist, and truly artisanal tasting loaf of bread.