In late September we started baking focaccia every morning in the kitchen at The Wine Shop in Loresho, and filling it six ways. We called it Focaccia Kenya. This post is the why, the how, and the what.
Why a wine shop bakes bread
The Wine Shop has had a kitchen for years — boards, mezze, dinner in the garden. What it didn’t have was a proper lunch for people who were not sitting down: the person working from home in Loresho, the office in Westlands, the parent between school runs.
We wanted something that was honest, portable and worth looking forward to, and that we could bake fresh every day without running a full restaurant service. One bread, baked properly, with a short list of fillings, was the answer. It also happens to be the best thing to eat with a glass of wine on a Saturday afternoon, which is not a coincidence.
One focaccia
Everything sits on the same rosemary focaccia: a high-hydration dough, proved cold overnight, dimpled, finished with olive oil and brine, baked that morning. We’ve written about why it takes a day and what makes focaccia different if you want the detail. The short version is that it takes a day, which is why we bake a limited number.
Six sandwiches
Six, no more. Each month the six change — some stay, some make room for what’s in season. Launch month looks like this:
- Chicken Pesto — arugula, mozzarella, nut-free pesto
- Chicken Parm — arugula, breaded chicken fillet, mozzarella, fresh basil
- Halloumi, Hot Honey, Labneh & Zucchini — the vegetarian one, and so far the best seller
- Beef Pastrami & Gouda — arugula, mustard, sweet pickles
- Crispy Panko Chicken & Sriracha — arugula, sweet pickles, sriracha aïoli
- Burrata, Mortadella, Pistachio & Salami — with arugula
Every sandwich lists what it contains. Our bread contains gluten; the kitchen also handles nuts, dairy and egg. If you have an allergy, tell us in the notes when you order and we will advise honestly.
How ordering works
There is no app and no checkout. You choose your sandwiches on the Focaccia Kenya page, add your name, pick a day and a collection or delivery window, and the page opens WhatsApp with your order written out. You press send; we confirm in the chat, usually within minutes.
- Same day: order by 2pm and choose any window up to 8pm (5pm on Sundays), at least 90 minutes after you order.
- Next day: order any time until 8pm.
- Collection is from The Wine Shop at 291 Loresho Ridge — give your name at the bar and it’s boxed and labelled. Stay for a glass if you’re not in a hurry.
- Delivery runs across Nairobi. Loresho, Kitisuru, Runda, Lavington, Kilimani, Westlands and Parklands are KSh 300; elsewhere we confirm the fee in the chat.
- Payment is by M-Pesa on the day.
Because we bake a fixed number, the page shows live stock: when a sandwich is gone for today, you can still order it for tomorrow.
For offices
If you’d like the same sandwiches on the same day every week, there’s a short standing-order form at the bottom of the page. Tell us the company, roughly how many people and which days, and we’ll hold the stock.
What’s next
A new six on the first of every month. Follow @focaccia_kenya on Instagram to see the next drop first, and if you’re in Loresho around lunchtime, come and collect in person — the garden is a good place to eat one.