Brunelle is a small bakery in Bangkok. We bake naturally leavened sourdough, all-butter croissants and morning pastries by hand, with long, slow fermentation and flour milled in Thailand wherever we can.
From one croissant on the way to work to bread for a hotel breakfast. The counter is full from seven each morning; larger orders need a day’s notice.
Good bread is four ingredients and a great deal of time: flour, water, salt and a starter we have fed every day for nine years, given a day and a half to turn into a loaf.
Most bread in the city skips the time. It is raised in two hours with commercial yeast and improvers, softened to last a week in its bag, and tastes of very little.
Brunelle works the other way. Every loaf is mixed the day before and baked before dawn, in an oven small enough that the baker who shapes it also takes it out.
Thirty-six hours from mixing to the oven. The long ferment builds the flavour and the crust, and makes the bread easier to digest.
Flour, water, salt and starter. Real French butter in the croissants, never margarine. The ingredient list fits on the bag.
Everything on the counter came out of the oven that day. What is left at closing goes to the community kitchen down the soi.
One oven, a limited number of loaves each day, so each one gets the attention it needs.
Brunelle Boulangerie · Bangkok
Each day starts at the bench with the flour: stone-ground wheat and rye from a small mill in the north, French butter for the laminated dough, and the starter, fed and bubbling since the night before.
Dough is mixed in the afternoon, folded by hand through the evening and shaped before it rests overnight in the cold. Croissant dough is laminated over two days, butter folded in twenty-seven layers.
The oven goes on at three. Loaves bake dark, the way a good crust should, and croissants come out in the last hour so they are still warm when the doors open at seven.
Walk in, or order the day before. Message us on LINE or call the bakery; we reply within the hour while we are open.
Pick your loaves and pastries and the morning you want them. Ordering for an office or an event? Tell us how many people.
We confirm on LINE. Orders under THB 1,000 pay at the counter; larger orders pay by PromptPay.
Your order is mixed the afternoon before, rests overnight and is baked before dawn on your day.
Pick up from seven, or we send it by courier anywhere in Bangkok, wrapped in paper to keep the crust crisp.
If a loaf from Brunelle is not right when you cut it, bring it back or call us the same day and we will bake you another.
Never rushed with extra yeast. Every loaf ferments for a day and a half before it meets the oven.
Gluten, dairy, egg, nuts and sesame are listed on each bag. Ask us about our rye and dairy-free loaves.
Bread is wrapped in paper bags so the crust stays crisp. Couriers leave before nine, so it arrives the morning it was baked.
What we do not sell by closing goes to the community kitchen down the soi, never back on the counter.
