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I have never been to this bakery but because the Bhat Bhateni stores carry their bread, I’m writing this review. While their Upper Crust brown bread tastes okay, not great, but just okay, it always crumbles and falls apart when you try to make a sandwich with it. Rather shameful considering making bread is the main purpose of any good bakery. Still it’s probably better than any other bread that’s sold in the stores here. So I always buy it because in this food hell called Nepal their is no better option. But you would think bakeries here, including this one would learn how to make bread. But unfortunately ignorance and culture go hand to hand here in Nepal resulting in the worst bread (and pizza) in the world. Of course everyone knows the only way to make good bread is with Bread flour, not cake flour (Maida) or with Atta. The fact that anyone in Nepal even uses Maida/cake flour to make bread here should be a crime, because it’s not only unhealthy for you but causes bread to fall apart too. It’s why I never touch anything made with Maida. Fortunately brown bread made with Atta is a healthier flour, but it’s not appropriate for making western style breads either. Here’s the reason why…… Because Atta is milled in a different process compared to the western wheat flour. The process is high speed so it gives a finer texture. But the process also damages/opens up starch granules. This results in a higher moisture absorption by starch. With higher hydration, the flour has less strength and more fluidity so it can not hold its shape well after the raise. Weakened starch structure also adds to reduction of structural strength. This is why bread made with Atta falls apart so easily. And why no other country but Nepal and India uses it. This is a tragedy because it means no one in this country has ever experienced eating good bread.
