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THE BREAD YARD ARTISAN BAKERY • PRODUCTION RECIPE BOOK A structured kitchen reference for breads, buns, pastries and frozen products CRAFTING BREAD FOR DUBAI’S FINEST CAFÉS
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 2 Recipe Book CONTENTS Breads & Buns • Brioche Open Loaf • Brioche Bun • Brioche Small Loaf • Brioche Burger Slider • Potato Burger Bun — 75 g • Potato Burger Bun — 35 g • Japanese Bread • Hokkaido Bread • Plain Sourdough — 1,100 g • Plain Sourdough — 1,400 g • Plain Sourdough — 1,500 g • Healthy Sourdough • Dark Rye Sourdough • Pita Bread Sweet Bakes • Cinnamon Swirl • Banana Loaf • San Sebastián Cheesecake • Mini San Sebastián Cheesecake Croissant Dough & Fillings Frozen Products Recipe quantities and yields are transcribed from the chef-provided source document. Any unclear wording is flagged rather than silently corrected.
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 3 BREADS & BUNS Recipe specifications Brioche Open Loaf 4 pcs finished; 860 g per piece INGREDIENT QUANTITY T55 flour 1 kg 100 g Salt 30 g Sugar 200 g Frozen yeast 200 g Eggs 350 g NZ butter 400 g Milk powder 50 g Potato flour 550 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 4 Brioche Bun 38 pcs finished; 85 g per piece INGREDIENT QUANTITY T55 flour 1 kg 100 g Salt 30 g Sugar 200 g Frozen yeast 200 g Eggs 350 g NZ butter 400 g Milk powder 50 g Potato flour 550 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 5 Brioche Small Loaf 9 pcs finished; 360 g per piece INGREDIENT QUANTITY T55 flour 1 kg 100 g Salt 30 g Sugar 200 g Frozen yeast 200 g Eggs 350 g NZ butter 400 g Milk powder 50 g Potato flour 550 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 6 Brioche Burger Slider 93 pcs finished; 35 g per piece INGREDIENT QUANTITY T55 flour 1 kg 100 g Salt 30 g Sugar 200 g Frozen yeast 200 g Eggs 350 g NZ butter 400 g Milk powder 50 g Potato flour 550 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 7 Potato Burger Bun — 75 g 26 pcs finished; 75 g per piece INGREDIENT QUANTITY T55 flour 750 g Potato flour 250 g Salt 20 g Sugar 100 g Frozen yeast 70 g NZ butter 100 g Eggs 50 g Milk 620 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 8 Potato Burger Bun — 35 g 56 pcs finished; 35 g per piece INGREDIENT QUANTITY T55 flour 750 g Potato flour 250 g Salt 20 g Sugar 100 g Frozen yeast 70 g NZ butter 100 g Eggs 50 g Milk 620 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 9 Japanese Bread 3 pcs finished; 760 g per piece INGREDIENT QUANTITY T55 flour 1 kg 90 g Sugar 150 g Salt 20 g Fresh yeast 70 g Eggs 50 g Butter 50 g Milk powder 50 g Milk 600 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 10 Hokkaido Bread 2 pcs finished; 780 g per piece INGREDIENT QUANTITY T55 flour 1 kg 90 g Sugar 150 g Salt 20 g Fresh yeast 70 g Eggs 50 g Butter 50 g Milk powder 50 g Milk 600 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 11 Plain Sourdough — 1,100 g 26 pcs finished; 1,100 g per piece INGREDIENT QUANTITY T55 flour 15 kg Salt 300 g Authentic improver (as written: otantic improver) 45 g Dark rye 20 g Frozen yeast 45 g Water 9 kg 500 g Mother starter 3 kg 750 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 12 Plain Sourdough — 1,400 g 20 pcs finished; 1,400 g per piece INGREDIENT QUANTITY T55 flour 15 kg Salt 300 g Authentic improver (as written: otantic improver) 45 g Dark rye 20 g Frozen yeast 45 g Water 9 kg 500 g Mother starter 3 kg 750 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 13 Plain Sourdough — 1,500 g 19 pcs finished; 1,500 g per piece INGREDIENT QUANTITY T55 flour 15 kg Salt 300 g Authentic improver (as written: otantic improver) 45 g Dark rye 20 g Frozen yeast 45 g Water 9 kg 500 g Mother starter 3 kg 750 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 14 Healthy Sourdough 28 pcs finished; 1,100 g per piece INGREDIENT QUANTITY T55 flour 15 kg Salt 300 g Authentic improver (as written: otantic improver) 45 g Dark rye 20 g Frozen yeast 45 g Water 11 kg Mother starter 3 kg 750 g Sunflower seed 1 kg 50 g Pumpkin seeds 450 g Black sesame 300 g White sesame 300 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 15 Dark Rye Sourdough 26 pcs finished; 1,100 g per piece INGREDIENT QUANTITY T55 flour 15 kg Salt 300 g Authentic improver (as written: otantic improver) 45 g Dark rye 320 g Frozen yeast 45 g Water 9 kg 500 g Mother starter 3 kg 750 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 16 Pita Bread 20 pcs finished; 80 g per piece INGREDIENT QUANTITY T55 flour 1 kg Salt 20 g Sugar 20 g Frozen yeast 40 g Corn oil 50 g Water 600 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 17 SWEET BAKES Recipe specifications Cinnamon Swirl 24 pcs finished; 90 g per piece INGREDIENT QUANTITY T55 flour 1 kg 100 g Salt 2 g Sugar 140 g Eggs 200 g Cinnamon powder 20 g Butter 200 g Frozen yeast 80 g Milk 400 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 18 Banana Loaf 2 pcs finished; 700 g per piece INGREDIENT QUANTITY Banana 400 g Icing sugar 400 g Eggs 200 g All-purpose flour 350 g Baking powder 10 g Baking soda 15 g Corn oil 250 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 19 San Sebastián Cheesecake 2 pcs finished; 1 kg 500 g per piece INGREDIENT QUANTITY Bega cream cheese 1 kg 400 g All-purpose flour 60 g Sugar 420 g Lemon juice 30 g Eggs 460 g Vanilla extract 30 g Debic cream 620 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 20 Mini San Sebastián Cheesecake 15 pcs finished; 200 g per piece INGREDIENT QUANTITY Bega cream cheese 1 kg 400 g All-purpose flour 60 g Sugar 420 g Lemon juice 30 g Eggs 460 g Vanilla extract 30 g Debic cream 620 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 21 CROISSANT DOUGH & FILLINGS Base dough INGREDIENT QUANTITY T55 flour 5 kg Sugar 700 g Salt 100 g Milk powder 250 g Frozen yeast 260 g Butter 250 g Milk 1,200 g Chef’s note: dough weight recorded as 1,770 g; total listed as 5 dough pieces. Filling & portion guide Nutella croissant — 25 g filling Cheese croissant — 25 g filling Almond croissant — 40 g filling Kiri Danish — 1 piece Kiri Zaatar labneh croissant — 10 g zaatar powder + 20 g labneh Blueberry Danish — 60 g dough + 15 g fresh blueberries; source note also says “7 pcs per batch” Mango Danish — 60 g dough + 20 g fresh mango Feta & mozzarella Danish — 60 g dough + 15 g feta + 15 g mozzarella Turkey cheese pain suisse — 70 g dough + 1 turkey slice + 1 cheddar slice + 15 g mozzarella Triple cheese pain suisse — 70 g dough + 1 cheddar slice + 20 g mozzarella + 20 g “admin cheese” (as written) Tomato mozzarella Danish — 60 g dough + tomato (15 g; 5 slices noted) + 25 g mozzarella Mini plain butter croissant — 35 g dough; finished weight 27–30 g Pain au chocolat — 80 g dough + 10 g chocolate stick Mini pain au chocolat — 55 g dough + 5 g chocolate sticks Pistachio croissant — 75 g dough + 30 g pistachio filling Halloumi cheese croissant — 75 g dough + 20 g halloumi + 25 g labneh Pin roll sublime — 80 g dough; filling varies by customer; Nutella/pistachio filling 40 g each Mini pin roll — 60 g dough; customer-selected filling; pistachio/Nutella 25 g
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 22 FROZEN PRODUCTS Portion & filling specifications Plain croissant 75 g dough per croissant; butter lamination 500 g; dough batch noted as 1,770 g Cheese croissant 75 g dough + 25 g Emmental cheese Pain au chocolat 75 g dough + 10 g chocolate stick Almond croissant 75 g dough + 40 g almond filling Halloumi cheese croissant 75 g dough + 20 g halloumi Pistachio croissant 75 g dough + 30 g pistachio filling Cheese babka 50 g dough + 25 g Emmental cheese Chocolate babka 50 g dough + 20 g chocolate filling Plain Danish 60 g dough per piece; batch dough noted as 1,770 g; butter 500 g Mini Kiri bun 35 g dough + 1 piece Kiri cheese Mini zaatar croissant 35 g dough + 10 g labneh + 3 g zaatar powder Production control note This book organizes the chef-provided recipe data for presentation and daily reference. Confirm any unclear ingredient names, unusual quantities, and yields with the Head Chef before changing production standards.
THE BREAD YARD PRODUCTION RECIPE BOOK INTERNAL REFERENCE • CHEF-SUPPLIED RECIPE DATA 23 THE BREAD YARD Crafting Bread for Dubai’s Finest Cafés ARTISAN BREADS AND PASTRIES BAKED DAILY The Bread Yard Bakery LLC Street No. 16, Ras Al Khor Industrial Area 2, Dubai 050-464-2571 • 050-477-7804 • sales1breadyard@gmail.com
THE BREAD YARD CHEF SOURCE NOTES Items requiring confirmation The source recipe sheet contains the following entries without a complete ingredient list or full yield. They are retained for follow-up rather than completed by assumption. JAPANESE BUN · 75 g Recorded ingredients: T55 flour · 1 kg 90 g; sugar · 150 g. Remaining ingredients and yield were not fully provided in the source. PLAIN CIABATTA · 80 g PER PIECE Recorded ingredients: T55 flour · 3 kg; sugar · 150 g. The source entry does not provide a complete ingredient list or finished yield. VERIFY BEFORE USING AS A PRODUCTION STANDARD Ask the Head Chef to confirm missing ingredients, quantities, method notes and batch yields. Wording such as ·otantic improver· and ·admin cheese· is also flagged from the supplied sheet for confirmation. INTERNAL REFERENCE · CHEF-SUPPLIED RECIPE DATA 24