A bakery at the end of a leafy path
BARŌ started as a small Pererenan bakery in 2021. A path through the greenery leads to its pale façade. The gallery gives a glimpse behind the counter, where dough is portioned beside a row of proving baskets. Earlier photographs from the 162JPP complex show the pastries laid out behind glass.
Sourdough turns up in the baguette, the focaccia and a loaf made with coconut milk. If your breakfast companion has a sweet tooth, order a cardamom roll for one of you and bread with butter and seasonal jam for the other. Trading a bite over the same coffee is a good introduction to what the bakers do with their dough.
What to order early and what to save for brunch
With coffee
A flat white goes well with the smoky butter in the croissant. A Meyer lemon kouign-amann is another option from the pastry case. For the following morning, look for the heritage-grain sourdough or a loaf of rye with toasted seeds.
For a savoury breakfast
The tomato tartine layers stracciatella, tomato jam, fresh and sun-dried tomatoes and basil on sourdough. For a hot brunch, try the crispy lasagna. Three sheets of sourdough pasta hold mushrooms, eggplant and Grana Padano.
Sourdough for dessert
Sourdough makes one more appearance at the end of brunch, in an ice cream finished with sea salt and olive oil. If you’re torn between a second pastry and dessert, this is the one you’re less likely to find at the next bakery.
The savoury pastry case also features other producers on Bali. The meat pie holds beef-shank rendang from Sangsaka, while a puff-pastry roll wraps a Jono’s pork sausage seasoned with fennel and rosemary. If you’re torn between a familiar bakery lunch and Indonesian cooking, the rendang pie puts both in your hand.
Choosing a time
The bakery opens at 7.30 am, so bread and coffee work for an early start. The brunch menu begins at 10 am, Tuesday to Sunday. If there’s a particular loaf you’d like to pick up later, the bakery takes bread orders through the WhatsApp number on its website.
