Marsella Bakery

Top 10 Must-Try Kenyan-Inspired Pastries

Mandazi, often referred to as the East African doughnut, holds a significant place in Kenyan culinary tradition. This pastry originated from the Swahili coast and has since become a staple across East Africa. Mandazi is deeply ingrained in Kenyan culture, often served during social gatherings, festivals, and as a popular breakfast item.

Why Fresh Bread Always Tastes Better: A Baker’s Perspective

Enzymes play a crucial role in the development of bread flavor. During the fermentation process, enzymes break down complex carbohydrates into simpler sugars, which contribute to the bread’s taste. Amylases, for instance, convert starch into maltose, providing a subtle sweetness. Proteases break down proteins, releasing amino acids that contribute to the overall flavor profile.

Butula, Busia, Kenya
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