Roots Bread
Roots Bread
Naturally Leavened / Bishkek / Since 2022

A Return
To Our
Roots.

For thousands of years bread was in its simplest, yet most refined, form — baked with only freshly stone-milled flour, water, salt and time.

No commercial yeastNo sugarNo preservatives
Stained-glass illustration of bread on the table at night
Our Breads

Baked This Morning.

No commercial yeast. No sugar. No preservatives. Just flour we stone-mill ourselves, water, salt, and time — the four things bread was for thousands of years, before we forgot.

Daily Sourdough
Flagship875g — 300 сом

Daily Sourdough

Our everyday naturally leavened loaf — freshly stone-milled whole grain flour, Canadian winter wheat, a whisper of whole rye, baked on the hearth in a classic batard.

Community Loaf
Shareable1.4kg — 420 сом

Community Loaf

A large miche meant to be broken and shared at the table. Long fermentation, thick caramelized crust, tender open crumb that keeps for days.

Filone
Italian500g — 220 сом

Filone

Slender Italian country loaf — lightly hydrated, gently shaped, with a thin crackling crust and a soft, stretchy interior. Perfect for sandwiches or torn by hand.

Multigrain
Seeded875g — 340 сом

Multigrain

Five grains and soft seeds folded through a sourdough base. Moist, nutty, booming with flavor — a loaf that eats like a meal.

Stretto
Rustic400g — 200 сом

Stretto

A rustic baguette — high-hydration dough, baked hot on the hearth. Crackling crust, irregular open crumb, a long and quiet finish.

Whole Grain
Dense875g — 320 сом

Whole Grain

80% freshly stone-milled whole grain, 20% whole rye. Dark, malty, and richly flavored, with a close crumb and a thick protective crust.

Seeded Rye
Wheat-free1.1kg — 380 сом

Seeded Rye

A Danish-style rye packed with rye berries, sprouted rye, toasted pumpkin, sunflower, flax, and sesame. Dense, sliceable, built for a cold plate.

Ciabatta
Rustic500g — 180 сом

Ciabatta

Super-high-hydration dough, ultra-thin crisp crust, wide open crumb. Crispy outside, pillowy inside — made for dragging through good olive oil.

Cinnamon Raisin
Sweet900g — 360 сом

Cinnamon Raisin

A naturally leavened tin loaf swirled with Ceylon cinnamon and soaked sultanas. Tender crumb, lightly sweet, built for the toaster and a slab of cold butter.

Stained-glass illustration of a farmer with ox and plow
Going Back to Our Roots

Bread & the Birth of Civilization.

For tens of thousands of years humanity wandered the earth in tents following herds and gathering nuts, seeds, and berries in a battle of survival against nature.

Then, about 12,000 years ago in the Fertile Crescent, an unknown Bedouin community decided instead of eating all the wild grain gathered, they would plant a portion in a nearby field. The stability of wheat transformed society, bringing food security and birthing the age of agriculture.

We threw off the modern convention of how bread is processed today, and returned to how bread was baked by hand for thousands of years — simple, slow, and connected.

  • No sugar.
  • No preservatives.
  • No commercial yeast.
Sourdough Pizza / Noon - 10 pm

Sourdough Pizza.

Two styles, side by side — cracker-thin Chicago tavern and hand-stretched New York. Each on its own dedicated dough.

Chicago Style
Tavern thinPie 1,600 сом / Slice 260 сом

Chicago Style

Cracker-thin crust, rolled not tossed, with edge-to-edge cheese and toppings pressed right to the rim. Cut into small squares — party cut, the Chicago way.

NY Style
Hand-stretchedPie 1,400 сом / Slice 220 сом

NY Style

A separate, softer dough — hand-stretched thin, blistered in a hot hearth, finished with high-protein mozzarella and San Marzano tomato. Wide slices, folded in half.

Toppings+ 80 сом each

Add Anything.

  • Fennel Sausage
  • Pepperoni
  • Mushroom
  • Onion
  • Olive
  • Bell Pepper
Combinations welcome, either style.
Viennoiserie / From 7 am

Baked Fresh from 7 am.

We laminate with French butter on a sourdough levain and let it rise slowly at ambient temperature — no shortcuts. Small batch, baked into the morning, gone by lunch.

Croissant
Classic220 сом

Croissant

Plain croissant. French butter, levain, long ambient lamination. Shatters when you pull it apart.

Pain au Chocolat
Classic260 сом

Pain au Chocolat

Two batons of dark 70% chocolate rolled into the laminated dough. Still warm for the morning crowd.

Sausage Croissant
Savory320 сом

Sausage Croissant

House fennel sausage, a smear of mustard, a little sharp cheese, folded into the laminated dough.

Twice-Baked Almond
Daily310 сом

Twice-Baked Almond

Yesterday's croissants, split and soaked in rum syrup, filled with frangipane, re-baked until the frangipane caramelizes. Finished with flaked almonds and powdered sugar.

Cinnamon Swirl
Specialty280 сом

Cinnamon Swirl

A croissant-cinnamon-roll cross: laminated dough wound around cinnamon-brown-sugar filling, baked flat in a muffin ring, brushed with honey glaze.

In partnership with
Roots BreadxWindrose Coffee

Coffee by Windrose.

We have partnered with Windrose — Oman's first specialty coffee roastery — to bring their single-origin program to Bishkek. Ethically sourced lots from Yemen, Ethiopia, Kenya, and beyond. We pull the shots.

Windrose Coffee

Oman's first specialty coffee roastery, and one of the first in the Gulf. Focus on high-quality, consistent, ethically sourced coffees — with unmatched customer service.

Muscat, Oman
Espresso Bar

Pulled Fresh.

  • Espresso120 сом
  • Americano150 сом
  • Cappuccino180 сом
  • Latte200 сом
  • Flat White200 сом
  • Cortado160 сом
Oat milk + 20 сом / Syrup + 30 сом
V60 Pour-Over / Single Origin

From the Windrose Library.

Rotating selection of single-origin lots — relationship coffees from Yemen, Ethiopia, Kenya, PNG, and Brazil. Ground to order, brewed in a Hario V60, served black in a warmed carafe.

  • Yemen460 сом
  • Ethiopia380 сом
  • Kenya400 сом
  • Papua New Guinea340 сом
  • Brazil340 сом
House syrups: simple, date, rotating seasonal (+30 сом)