The owner of BARO bakery, Emerson Manibo, is passionate about bread. Having trained in the USA for five years and worked at the famous Tartine bakery in San Francisco, Emerson knows his dough.
Amazingly, he’s brought his talent to the tiny town of Pererenan, in a sweet spot just a few minutes from the beach.
BARO specializes in Spelt bread, among others things.
Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC.Quick Facts Scientific classification, Binomial name …
Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relict crop in Central Europe and northern Spain, and it has found a new market as a health food.
More here
BARO’s sourdough spelt is off-the-charts. Crusty on the outside yet surprisingly spongy and flavorful on the inside. If you’re thinking it tastes like boring whole wheat bread you’ll be very pleasantly surprised.
I’ve also had their cardamom bun. Delish! Yet another innovation on the classic cinnamon bun. I recommended they even add more cardamom to the recipe! (Note: for those that want to perhaps grow your own cardamom check here.)
The best bet might be to take your bread home with you and then take your time and make the sandwich of your dreams.