At Bakemart we are looking back at this tradition, the finest equipments available, compliments this vision. Different kinds of flour imported from Europe are used. Long fermentation time conditions the dough and produce heady, natural aromas. Some of our breads take as long as 20 hours from start to finish. Careful control on the processes yield a wide variety of textures and a crisp crust that lasts long even in the humid local environment.
We are not only in the manufacture of Frozen and baked products being sold to retail and wholesale customers, but we are also selling these products through Kiosk and Coffee-shops.