
4

"A North African bakery that pivoted from an intended coffee-and-patisserie format into a traditional Algerian bakehouse during the pandemic, producing glossy baguettes aromatic with nigella and large boureks—oily semolina parcels stuffed with minced meat, mashed potato, salty cheese, olives and harissa. The owner deliberately shifted to bread to meet local needs (especially during Ramadan), and the place now operates as a dependable takeaway bakery rather than a sit-down coffee shop." - Jonathan Nunn