Classic Food, Handcrafted Authentically at Huckleberry Food & Fare, Damansara Heights

Almost 25 varieties of handcrafted, delicious smelling, crusty gourmet breads.

A wide selection of light flaky danishes, rich moist cakes and beautifully decadent pastries hand-made from only the finest of ingredients.

Classic sandwiches, scrumptious baked eggs, hearty soups and healthy salads plated fresh from the kitchen.

All artisan goods are made lovingly, on-site, using the freshest and best ingredients. If this is your idea of food heaven, then be sure to make your way to Huckleberry Food & Fare, a new ‘pork-free’ bakery and kitchen concept nestled in Damansara Heights.

Brought to you by the team behind Kuala Lumpur’s successful Mezze Bistro, this unique concept is a collaboration of a fresh-eyed, strong management skills and distinguished baking and culinary capabilities.

“We are putting all our passion and imagination in creating some unique wholesome treats for everyone,” said Huckleberry Food & Fare, culinary director, Shantini Sabapathy, “and there is a line in the book (The Adventures of Huckleberry Finn, which also inspired the bakery’s name) that tells our story ‘…there ain’t nothing in the world so good when it’s cooked right’.

“Just like the book, a quintessential classic, we want customers to come to Huckleberry Food & Fare for classic comfort food, using time-honoured recipes, made using the purest ingredients and techniques to create food that has both appetite and visual appeal.

“For starters we are producing our bread the old-fashioned way using sourdough starters cultivated by our Master Baker himself. We allow the loaves to rise longer than usual, resulting in breads that are lighter in texture, easier to digest and full of flavour,” Shantini explained.

Huckleberry Food & Fare’s signature bread is the Miche Sourdough range, while others include the classic multigrain, organic meteil from a house-blend of organic flour and rye sourdough starter, the beautifully braided challah bread as well as general crowd pleasers - farmer’s bread, wholemeal and rye - served fresh and lovingly from the oven.

Huckleberry Food & Fare serves breakfast, lunch and tea in a lovely country-styled bakery that is bright and airy, taking over a corner lot in Plaza Damansara. Customers can choose to either dine inside the bakery or get cosy in the al-fresco section skirting the front and sides. Those in a hurry can opt for many of Huckleberry Food & Fare’s grab-and-go items.

Lovers of coffee will be interested to know that Huckleberry Food & Fare takes a ‘tree-to-cup’ approach, dealing directly with plantation owners to produce its signature Sumatran Gayo coffee. The baristas are skilled in crafting a variety of beverages using the award-winning Synesso Cyncra coffee machine, hand-crafted in Seattle.

There is also a range of interesting aromatic organic loose-leaf teas from Roleaf Tea; handcrafted and slow pressed juices; all natural smoothies; and time-honoured sodas such as the classic root beer float.

If you are looking for an accompaniment to your beverages, Huckleberry Food & Fare offers a wide variety of treats such as its Blackout Chocolate Cake made from 70% dark chocolate; a rich, moist, spicy Carrot Pecan Cake; a Red Velvet Cake snowed in white chocolate; croissants of every kind; or sticky-sticky buns with a twist.

Looking for something on the savoury side? Huckleberry Food & Fare also serves hot plated classics such as Salt Beef Sandwiches, made from perfectly brined, slow-cooked beef brisket, sandwiched between house-baked rye caraway bread and generously filled with pickled gherkins and English mustard.

If eggs are more your thing, then try the Tunisian-inspired slow braised tomato ragu, a rich and hearty dish made of baked eggs and feta in a roasted pepper stew, served with house-baked breads, perfect for dipping.

Shantini collaborates closely with Executive Chef, Yves Renou to ensure a consistently high standard and ever-changing menu that uses seasonal ingredients. Yves has been spearheading the Mezze kitchen since 2011 and has been a key member of the annual Michelin dinner-series hosted by Mezze Bistro alongside guest, Michelin-star chefs.

Meanwhile, the artisanal bakery is spearheaded by Master Baker, Christophe Gros, who brings to the table over 22 years of experience in classic French breads and pastries. Coming from a family of bakers, his work has always been designed to capture a delicious range of flavours, textures and aromas, and his passion for breads has taken him around the world to New York and Boston.

Customers of Huckleberry Food & Fare bakery will be able to see and smell Christophe’s breads baking in a one-of-a-kind 120 square feet size Bongard Omega2 artisanal oven, which produces traditional masonry quality breads, thanks to its innovative technology. Huckleberry-made breads, cakes and pastries will also be delivered to other restaurants and food stores around the Klang Valley.