Signature Breads
Six loaves we shape every morning — long-fermented, slowly baked, never accelerated.
The country loaf, our anchor
A 75% hydration country sourdough built from a 12-year-old levain we call Mak Senah. Two-stage cold retard, dark bake, deeply caramelised crust — this is the loaf the bakehouse opened with and it has not changed since 2018.
Best the day of, comfortable through to day three. Slices well for tartines and stays generous in a sandwich.
Reserve a loafDaily, with one or two seasonal turns
Country Sourdough
Long-fermented levain bread with a creamy crumb and a deeply baked crust. Whole-grain blend ratio: 18%. From RM 18 / loaf.
100% Whole Rye
Dense, dark, slightly sour with caraway and toasted sunflower. Dairy-free and egg-free. Best toasted, brilliant for cured meats. From RM 22 / loaf.
Hokkaido Milk Loaf
Tangzhong-method shokupan with French butter and Pahang dairy. Pillow-soft, lightly sweet. Sliced or pull-apart. From RM 24 / loaf.
Sarawak Black-Pepper Rye
A house favourite. Cracked Sarawak black pepper folded into a 50% rye dough. Pairs beautifully with Cheddar and a bowl of tomato soup. From RM 26 / loaf.
Olive & Rosemary Fougasse
A flatter, herb-laced cousin of focaccia — Kalamata olives, fresh rosemary and a generous brush of olive oil before the bake. RM 16 / piece.
Wood-fired Focaccia (Sat)
Saturday-only at Section 17. Fired in our original wood oven, finished with sea salt and Pahang olive oil. Full tray RM 38 / half RM 22.