Pioik Bakery

At Pioik, your introduction to Egyptian breads may be the wood-fired flatbread that arrives as fat soft pillows with the Sultans lunch and will have you licking olive oil, salt and spice from your fingers. It’s delicious gateway to Enkir, Kemu and Aftoni (an ancient cereal loaf, rye and sourdough, respectively) and eventually, the heaviest of Sydney breads, the Epooro. Clocking in at two kilograms in weight, this whole wheat heavyweight needs to be ordered in advance and is also available by the quarter.