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.
We accept cash and all major credit cards.
Tuesday to Saturday
Breakfast – 8am – 12pm
Lunch 12.30pm – 6pm
Dinner 6.30pm – 11pm
Monday & Sunday 8am – 7pm
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 firstname.lastname@example.org. Applicants must be legally allowed to work in Malta to apply.
We deliver if orders are placed at least 24hrs in advance
Our signature cake collection can be ordered up to 24hrs in advance. However, at least one week is needed during our busiest wedding seasons (May-June, September-October).
If you need a cake sooner we have a number of delicious cakes in stock. You can call and place an order over the phone to guarantee next day or same-day availability. We always try to accommodate late orders when possible.
Yes but please always ask for a Manager before placing your order
Yes, all of our products are made using organic flour from Doves Farm in the UK.
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.
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.
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.