The Baker's By Samar — Our Story
We were always here.
Before the name, before the logo, before the Instagram page — there was a kitchen in Sheikh Zayed, a 4am alarm, and a baker who refused to make bread any other way than the right way.
The Baker’s By Samar opened because Zayed deserved something it did not yet have: a French boulangerie that actually cares about the bread. Not the packaging. Not the price list. The bread.
We are a French boulangerie in craft and a neighbourhood bakery in spirit. Our croissants are hand-laminated with AOP butter from Normandy. Our sourdough ferments for 72 hours. Our baguettes follow a poolish method that French bakers have used for generations. We do things this way not because it is different — but because there is simply no other way to make bread this good.
In Egypt, bread is life. . We take that seriously.
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Samar — Head Baker & Owner:
Samar has been baking since before The Baker’s existed. Trained in French technique, she brings the same obsessive standard to every batch — whether it is a tray of plain croissants or a custom Eid hamper. The “By Samar” in our name is not decoration. It is accountability.
Today’s special
By Samar
Bread is the oldest thing we make. And the most honest.Before a single croissant leaves our kitchen, it has been shaped by hand, proofed overnight, checked against a standard that does not move, and baked the same morning it reaches you.We started The Baker’s By Samar because Sheikh Zayed deserved a French boulangerie that takes the craft seriously — the fermentation time, the butter quality, the lamination, the 4am start. Not as a story to tell. As a discipline to keep.This is who we are. This is why we exist. And this is the standard we hold ourselves to every single morning — without exception.
What we are building toward.
To be the bakery that changed what Egyptians
expect from their morning bread.Not just in Zayed. Not just in Cairo.
Everywhere that a table deserves better.We believe that French craft and Egyptian
identity are not in conflict — they belong together. The Baker’s By Samar is proof
of that. One kitchen. One standard.
Every morning.
Why we wake up at 4am?
To make bread that is genuinely, visibly,
unmistakably extraordinary — and to makeit available to anyone who walks through
the door, regardless of whether they are buying one croissant or six loaves
for the family table.We use French technique. We use the best
ingredients available. We do not cut corners — not on fermentation time,
not on butter quality, not on the
care that goes into every score on every loaf. The mission is simple: make the
best bread in Zayed. Every morning. Without exception.
VALUES
Honest Craft: We describe what we make with specificity,not adjectives.
Real Warmth:We are a neighbourhood bakery.That means the door is open to everyone.
No Shortcuts:The croissant takes 27 layers.The sourdough takes 72 hours.The baguette takes overnight fermentation.