You won’t know this, as I’ve never published a review, but Baker & Spice is my favourite place to eat. The Dubai Marina branch is a regular haunt of mine, I love their ethos, ethics, food and pretty much everything they do. I was therefore delighted to receive an invite from Baker & Spice lovely PR lady, Angela, to the World Environment Day party hosted at their Souk al Bahar branch.
To celebrate World Environment Day, the Baker & Spice team for the second year running, hosted an end of season ‘harvest’ party to celebrate the organic and locally grown produce from farmers and producers.
The party was an opportunity to showcase some new home-made creations coming fresh from the Baker & Spice kitchen to the menu, whilst celebrate one of their most popular dishes, the shakshouka. The classic shakshouka, from the Berber tradition, is an eggs dish baked in a vegetable ragout of tomatoes, chili and onion spiced with cumin, and is a firm favourite breakfast dish in the Middle East, and evidently at Baker & Spice in Dubai!
We arrived to the mid-week event to be greeted by a restaurant full of milling, eating and networking foodie peeps, including fellow food and lifestyle bloggers, industry professionals, together with friends of Baker & Spice. There was a real community buzz as people talked and ate, and then went back for seconds, or thirds!
Laid out in the middle of the restaurant, the long table was covered in frying pans full of brightly coloured egg dishes including the classic shakshouka and new green variation, Middle Eastern dips, platters of freshly baked bread and croissants, and delightful little pots of poached peaches with yoghurt and Baker & Spice’s awesome chocolate granola. Wait staff waltzed around with trays of colourful fresh juices; pomegranate and plum spritzers, and freshly pressed orange juice.
The star of the show here was the shakshouka, Baker & Spice presented a slightly different version of their classic tomato-based original, serving it without the peppers, and also presented new menu items; the green courgette-based shakshouka, and an aubergine, sweet green peppers and soft boiled eggs warm salad.
I do love the original shakshouka but I find the courgette version a really delicious slightly lighter alternative to what can be a rather rich and heavy dish, I can’t wait to see this green shakshouka added to the regular menu…maybe they’ll even offer a mix of both as they go really well together on one plate!
The aubergine with green sweet pepper and soft boiled egg was also delicious and again i’m looking forward to seeing this in the chiller cabinet with Baker & Spice’s other amazing salad dishes.
As always, Baker & Spice delivers what I think are the most delicious, healthy and sustainable dishes in Dubai.
Massive thanks goes out to all the staff at Baker & Spice for the effort to make this foodie community event so special.