In the heart of Alserkal Avenue, Dubai’s creative hub, bkry isn’t just a bakery – it’s a laboratory for flavour, heritage, and sustainability. Founded by Kameel Rasyid Eril, a pastry virtuoso whose journey spans Indonesia, Switzerland, and the UAE, bkry is where craftsmanship meets curiosity. Here, each pastry carries a story, every ingredient has a pedigree, and indulgence is sacred.
Rasyid’s love affair with baking began in Indonesia, in the modest kitchen he shared with his mother. Together, they transformed simple ingredients into community celebrations. That early spark ignited a career defined by accolades and mastery: a three-year vocational pastry education in Indonesia, roles at five-star hotels, artisanal Swiss bakeries, and elite establishments in Abu Dhabi and Dubai. Along the way, he collected gold, silver, and bronze medals from the Dubai World Hospitality Championship, La Sial Du Cuisine, Salon Culinaire, and the Culinary World Cup in Luxembourg and Germany.
Yet it is bkry, his own experimental bakespace, that brings his vision fully to life. “This is something that has been woven into the very fabric of this concept,” Rasyid says. “Our mission is to transform each customer visit into a memorable journey – where guests can not only taste outstanding baked goods, but also see how they are made and what ingredients are used.”
Every creation at bkry is personal. Take the pain au chocolat, filled with Tanzanian dark milk chocolate. “I’ve been to the cocoa farm myself,” he explains. “I saw how the farmers cared for their land, how they fermented and dried the beans. That memory and connection are baked into every piece.” Similarly, the Saba Sanabel sourdough bread, made from the UAE’s first whole wheat milled in-house, reflects a commitment to local sourcing and artisanal mastery.
Indonesian heritage, too, is threaded through the menu. Vanilla from Adore Vanilla – recently awarded at SEIGE 2024 in Italy – adds nuanced sweetness, and traditional Indonesian soybean fermentation techniques will soon debut, pushing flavour boundaries in ways few have seen in the UAE.
Bkry is designed to be immersive. Guests witness wheat transform into flour, dough evolve into pastries, and chocolate, miso, or fermented ingredients become one-of-a-kind creations. Croissants with caramelized miso paste, sourdough with roasted garlic and rosemary, focaccia with Kalamata olives – these aren’t just pastries; they’re experiments in taste, texture, and technique. For those who want to dig deeper, masterclasses and workshops provide insight into the craft, forging a connection to the ingredients, the process, and the people behind them.
Rasyid is unapologetically protective of flavor over Instagram aesthetics. “Sometimes to make a product look perfect, you need to compromise depth of taste. At bkry, I’d rather protect flavor and integrity than chase appearance.” Indulgence is celebrated responsibly, with carefully sourced ingredients and attention to sustainability baked into every choice – from organic waste management to using recycled materials in the space.
For Rasyid, bkry is more than a bakery – it’s a statement. Each creation, from globally sourced chocolate to locally grown grains, reflects a philosophy that values integrity, creativity, and the story behind every bite. “I hope people see bkry as a progressive movement,” he says. “Every choice matters, and every creation has the potential to make a positive impact beyond taste.”
Bkry is open daily from 8 a.m. to 10 p.m., offering guests the chance to explore breads, cakes, and pastries unlike anywhere else in Dubai. Whether it’s a casual coffee, a full breakfast, or a deep dive into artisanal baking, each visit is an experience – a chance to taste the world, understand the craft, and indulge with intention.
At bkry, baking isn’t just a craft. It’s a journey, a story, and, in Kameel Rasyid’s hands, an art form that challenges the boundaries of what a bakery can be.
