04.03.2020 Breakfast
@ Universal Bakehouse PJ SS20 (click here to Google Map)
21, Jalan SS20/11, Damansara Kim, 47400 Petaling Jaya, Selangor
GPS Location: 3°08'04.6"N 101°37'34.9"E
酸面团面包 Assorted Sourdough rm$8 👍👍😋 6.5/10
拿铁 Latte rm$11 👍😋 6/10
Total bill: rm$19
Budget: MYR$10 - rm$20+
Payment method: Cash
Cuisine: Cakes and Bakes, Coffee & Tea
Highlights: opens early, Pork free, limited indoor & outdoor seating, non-Halal
Parking: MBPJ
Thoughts: The Bakery, located in one can say the a quieter suburbs of the PJ SS20 area where there is only single row of shop lots which are surrounded by residential "long houses" of SS20. And next to a corner shop lot Restaurant called "Table and Apron" is "Universal Bakery"; which has a interesting history to it. The same shop lot previously was occupied by a "Kedai Dobi Universial" for 40 years until the owner retired, and "Table and Apron" took over the neighbor shop lot to create a bakery shop called "Kedai Roti Universal"! Some even said that the new shop even maintain a very similar old school design of the previous "Kedai Dobi Universal Sign" at the entrance to the shop. But of course, the interior does not resemble at all a Dobi shop! With just a few tables for dining in but still looks dozy (except that it was quite crowded at 8:30am today); and like some bakeries, there is see through window to whats happening in a kitchen. There are also a couple of simple chairs with small coffee tables both indoors and just outside the shop, makes it all the more interesting.
The Artisan sourdough breads here are made from only flour, water and salt are its signature bread here (a term called "Naturally Leavened Bread"), said to be freshly hand-made everyday and from the oven with a bread of an appearance of brown crispy crust but soft inside. You can buy entire loaf of a Sourdough bread or dine-in with choice of a few slices of "Country Sourdough" at rm$6 or like mine, the rm$8 "Assorted Sourdough" which comes with 4 slices of mixed Sourdough bread accompanied with fresh butter that topped with sprinkles of sea salt! Other accompaniment to the bread like hummus, jam even half-boiled egg, and chicken liver parfait are also available with a little extra $. In addition, a limited selection of "Tartines" (slice of bread topped with spreadable ingredients like tomato, hummus, turkey ham etc) are also available from 9am.
"Sourdough bread", as it is named does have a ever slight "tang or sourness" taste to the bread as true Sourdough is a bread made from the natural occurring yeast and bacteria in flour. The traditional sourdough only have three ingredients: sourdough starter (which consists of flour and water), salt and flour and there are no yeast, no milk, no oils and no sweeteners; probably it is about as natural as you get when it comes to bread. Some people equate the benefits of a Sourdough bread to the likes of "yoghurt" or "kefir" (fermented milk drink); although there are technically not the same things.
It is interesting to note that most if not all of the bread we can find in store today are called "发酵面包 Commercial Leavened Bread" achieved through commercialized yeast which was introduced in the mid 19th century, an invention in 1957 by a French scientist called Louis Pasteur. And before that, almost all breads are "天然发酵面包 Naturally leavened bread"; and it is said that before the advent of Commercial yeast; hence, all breads are a kind of Sourdough bread where the bread rises due to Wild yeast (the key ingredient to true Sourdough bread). Thus giving that distinct sourdough "tang/sour " and its added nourishing nutritional value from the Wild yeast!
And the first-known leavened bread made with semi-domesticated yeast dates all the way back to around 1000 B.C. in Egypt (3000 years ago). From Egypt, bread-making also spread north to ancient Greece, where it was then a luxury product first produced in the home by women, but later in bakeries to the rest of the European countries. The introduction of commercial yeasts in the nineteenth century; however, was to the detriment of sourdough breads, with speed and consistency means faster and cheaper ways of bread production until the present time.
Bread and Coffee today: 6.5 / 10 👍👍😋
Service: 7 / 10 👍
Price: 5 / 10 😐
Value for Money: 6 / 10 👍
Ambiance: 6 / 10 👍
Parking: 5 / 10 😐
Telephone: +6011-3332 7581
Facebook: https://www.facebook.com/universalbakehouse/
Operating hours: 08:30am - 05:00pm (Monday closed)
@ Universal Bakehouse PJ SS20 (click here to Google Map)
21, Jalan SS20/11, Damansara Kim, 47400 Petaling Jaya, Selangor
GPS Location: 3°08'04.6"N 101°37'34.9"E
酸面团面包 Assorted Sourdough rm$8 👍👍😋 6.5/10
拿铁 Latte rm$11 👍😋 6/10
Total bill: rm$19
Budget: MYR$10 - rm$20+
Payment method: Cash
Cuisine: Cakes and Bakes, Coffee & Tea
Highlights: opens early, Pork free, limited indoor & outdoor seating, non-Halal
Parking: MBPJ
Thoughts: The Bakery, located in one can say the a quieter suburbs of the PJ SS20 area where there is only single row of shop lots which are surrounded by residential "long houses" of SS20. And next to a corner shop lot Restaurant called "Table and Apron" is "Universal Bakery"; which has a interesting history to it. The same shop lot previously was occupied by a "Kedai Dobi Universial" for 40 years until the owner retired, and "Table and Apron" took over the neighbor shop lot to create a bakery shop called "Kedai Roti Universal"! Some even said that the new shop even maintain a very similar old school design of the previous "Kedai Dobi Universal Sign" at the entrance to the shop. But of course, the interior does not resemble at all a Dobi shop! With just a few tables for dining in but still looks dozy (except that it was quite crowded at 8:30am today); and like some bakeries, there is see through window to whats happening in a kitchen. There are also a couple of simple chairs with small coffee tables both indoors and just outside the shop, makes it all the more interesting.
The Artisan sourdough breads here are made from only flour, water and salt are its signature bread here (a term called "Naturally Leavened Bread"), said to be freshly hand-made everyday and from the oven with a bread of an appearance of brown crispy crust but soft inside. You can buy entire loaf of a Sourdough bread or dine-in with choice of a few slices of "Country Sourdough" at rm$6 or like mine, the rm$8 "Assorted Sourdough" which comes with 4 slices of mixed Sourdough bread accompanied with fresh butter that topped with sprinkles of sea salt! Other accompaniment to the bread like hummus, jam even half-boiled egg, and chicken liver parfait are also available with a little extra $. In addition, a limited selection of "Tartines" (slice of bread topped with spreadable ingredients like tomato, hummus, turkey ham etc) are also available from 9am.
"Sourdough bread", as it is named does have a ever slight "tang or sourness" taste to the bread as true Sourdough is a bread made from the natural occurring yeast and bacteria in flour. The traditional sourdough only have three ingredients: sourdough starter (which consists of flour and water), salt and flour and there are no yeast, no milk, no oils and no sweeteners; probably it is about as natural as you get when it comes to bread. Some people equate the benefits of a Sourdough bread to the likes of "yoghurt" or "kefir" (fermented milk drink); although there are technically not the same things.
It is interesting to note that most if not all of the bread we can find in store today are called "发酵面包 Commercial Leavened Bread" achieved through commercialized yeast which was introduced in the mid 19th century, an invention in 1957 by a French scientist called Louis Pasteur. And before that, almost all breads are "天然发酵面包 Naturally leavened bread"; and it is said that before the advent of Commercial yeast; hence, all breads are a kind of Sourdough bread where the bread rises due to Wild yeast (the key ingredient to true Sourdough bread). Thus giving that distinct sourdough "tang/sour " and its added nourishing nutritional value from the Wild yeast!
And the first-known leavened bread made with semi-domesticated yeast dates all the way back to around 1000 B.C. in Egypt (3000 years ago). From Egypt, bread-making also spread north to ancient Greece, where it was then a luxury product first produced in the home by women, but later in bakeries to the rest of the European countries. The introduction of commercial yeasts in the nineteenth century; however, was to the detriment of sourdough breads, with speed and consistency means faster and cheaper ways of bread production until the present time.
Bread and Coffee today: 6.5 / 10 👍👍😋
Service: 7 / 10 👍
Price: 5 / 10 😐
Value for Money: 6 / 10 👍
Ambiance: 6 / 10 👍
Parking: 5 / 10 😐
Telephone: +6011-3332 7581
Facebook: https://www.facebook.com/universalbakehouse/
Operating hours: 08:30am - 05:00pm (Monday closed)
酸面团面包 Assorted Sourdough rm$8 & 拿铁 Latte rm$11
The Menu
The Exterior
The Interior
@ Universal Bakehouse PJ SS20
