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Most places that serve pastries buy them in. Delivered frozen, thawed overnight, presented as fresh. You can taste the difference — a certain uniform softness, a flavour that’s there but not quite there. At Bada Bing, the bakehouse runs every morning before we open, and everything on the counter was made that day. Here’s what that actually means.
What “all sourdough” means for pastries
When most people think of sourdough, they think of bread loaves. Long fermentation, tangy flavour, chewy crumb. But sourdough starter — the live culture of wild yeast and bacteria — can leaven anything. Croissants, cinnamon rolls, bomboloni, cruffins. The process is different, the outcomes are different, but the principle is the same: live culture, time, fermentation.
At Bada Bing, every bakehouse item is built on the same starter that goes into our pizza dough. Not a commercial yeast shortcut. The same living culture, fed daily, used for everything. This is why our pastries have a lightness and digestibility that industrially-made products don’t.
The bakehouse menu
We make croissants — plain butter and almond — using a laminated dough that takes multiple days to build. The layers are what create the flakiness; the sourdough starter is what creates the flavour and lightness. We make maritozzi: the Roman cream-filled buns, soft and rich, in classic cream, matcha, and double chocolate.
The cinnamon rolls come in four versions: classic cream cheese frosting, pistachio raspberry, caramel pecan, and double chocolate ganache. The bomboloni are filled to order — pistachio cream, Nutella, strawberries & cream, blueberry cheesecake, vanilla. The cruffins (croissant-muffin hybrids) rotate through seasonal fillings.
Everything is made fresh. Everything is gone when it’s gone. That’s not a sales tactic — it’s just how it works when you don’t freeze anything.
Why it matters that we bake before we open
Pastries have a window. A croissant is best within a few hours of coming out of the oven, when the layers are still crisp and the inside is still warm. A cinnamon roll hits its peak about 30 minutes after baking, when the frosting has just melted into the top. Bomboloni are best filled to order and eaten immediately.
Baking before we open means that when you walk in at 7am, the croissants on the counter came out of the oven that morning. Not yesterday. Not last week, frozen and thawed. That morning. The bakehouse team is in before the sun is up to make sure of it.
The Italian Breakfast Combo
Any coffee or matcha plus any bakehouse item for an extra AED 7. It exists because the two things belong together — a proper Italian breakfast is a coffee and a pastry, standing at a counter, taken quickly before the day starts. We replicated that in Dubai Marina.
Come in early. The bakehouse is at its best in the morning, and so are we.