Velayenn

808/15 Soi Thararom 2, Sukhumvit Soi 55, Bangkok, 080-900-2610. Open Tue-Sun 12-10pm
Owned by a group of friends who love their bikes, Velayenn is a hip cycle café that puts a precedence on vintage bikes. Stop in to peruse a few books about fixies, and enjoy a drinks list (developed at the now-closed Sugar Lust Cafe & Bistro) that includes Italian soda (B50) and some coffee (from B50). As for pastries, the owners say they want the super-friendly vibe to extend to food being shared among friends; as such, the main snacks are toast (B20) and homemade donuts (B50).

Aran Bicicletta

18 Soi Aree 4 (North), Paholyothin Soi 7, Bangkok, 081-821-9603. Open Tue-Sun 1-10pm
With Aran Bicicletta, the owner found the perfect way to marry his love for fixies (both vintage and modern) with his family’s coffee business. Coffees start at B50, best enjoyed with cakes like dark beer Horlicks (B90) and their brownies (B95). There’s free Wi-Fi so bring along your notebook. This retro house is the ideal space to get some work done—you’ll feel like you’re sitting in a library nook and there’s also a cute beagle to keep you company.

Sealee Urban

33/306 Chokchai 4, Ladprao 53, Bangkok, 083-808-9061. sealeeurban.com. Open Tue-Sun 11am-8pm
Sure, you can stop by Sealee Urban to buy a fixed gear bicycle (or to pick up some spare parts), but we’d rather drop in for their recommended homemade yogurt (with toppings like strawberry, blueberry and cereal, B30-80). In fact, the owners started out selling yoghurt before falling in love with the fixie culture and expanding to become one of the most popular spots in town for cyclists. Reward yourself after a hard ride with a choc lava cake (B100), while coffees start at B35.

Sweet Pista

235/21 Sukhumvit Soi 31, Bangkok, 02-662-2866. Open Tue-Sun 11am-10pm
The baby of two owners, one who likes desserts and one obsessed with fixed-gear bicycles, this little café is decorated, rather aptly, with fixies (some are for sale too) and serves sweets such as young coconut cake (B110) and chocolate dark beer cake (B95). Those famished after a punishing ride can order from the brief selection of savory dishes, which includes the popular khao mah kai dao (shredded pork with garlic and rice served with fried egg, B85), spare ribs (B150) and avocado cheeseburger served with salad (B250). Wash it all down with Japanese tea brand, Lupicia, in flavors like strawberry and vanilla, and grapefruit (B125 a pot) or bring your own bottle—there’s no corkage charge so you can sit and sip to your heart’s content in this homey Japanese café-like spot.

Café Velodome

Thammasat University (Thaprachan Campus), 2 Prachan Rd., Bangkok, 02-623-6349. www.facebook.com/CafeVelodome. Open daily 8am-8pm
Conceived of as a way to spread bike culture (and green living) in a city where the car is king, the stripped-down, glass-walled Café Velodome has already become a hub for Bangkok’s cycling community. Apart from providing bike racks and pumps, the staff are happy to share their knowledge on the best bike routes, local cycling groups and everything else bicycle-related. Located on the eastern edge of Thammasat University, the café sits facing Sanam Luang, on the corner of Prachan and Na Phra That roads. Drop in for a Choco Velodome (frappe, B90) or espresso affogato (coffee shot over a scoop of ice cream, B65) and a slice of cake (Thai tea and chocolate mousse are popular, B65-90).

First, a few things to keep in mind...

1. Holes

An open and irregular hole structure. This is the easiest way to spot artisanal bread, as industrially processed loaves have small, regular holes.

2. Texture

Creamy and elastic. The elasticity is another distinguishing feature when compared to industrial-made breads.

3. Crust

The crust is dark and blistered. It’s flavor is naturally caramelized and should have a real crisp to it. This is bread, not toast.

4. Flavor

Acidic and sweet. Even though there’s no sugar added, the long fermentation process will convert starch to sugars in the dough, which provides the natural sweetness but also the slightly acidic taste.

5. Durability

A good artisanal bread can be kept for 2-3 days. We recommend wrapping it in a linen cloth and keeping it in a wooden box at room temperature. Inside plastic, it might go moldy. You can also place it in a plastic bag and freeze it, then defrost and reheat it in a normal oven for 2-3 minutes.

How to Make Artisanal Bread

Q&A: Michael Conkey of Conkey’s

What is artisanal bread?
It’s essentially bread that is handcrafted using traditional techniques. In our bakery, almost everything is handmade. The results are an improved flavor, aroma and texture. The way we do things is almost impossible in an industrial bakery. Artisanal methods give you beautiful quality bread, not just a loaf of chemicals and air. They are much more satisfying to eat and a lot healthier.

Is artisanal food becoming more popular?
Yes, both Thais and foreigners are going back to traditional methods of food production for better quality and flavor. About half of our customers are Thai and Japanese. They are surprised when they realize that the bread improves over a couple of days, it doesn’t just go stale. We don’t make bread for everyone. For some people, it’s just food. For some, it’s almost an obsession.

What’s “good” bread?
It is good both fresh and toasted. When it is toasted, it gives a satisfying crunch, which fills your head with noisy pleasures. It is like good sex: you are satisfied but you’ll want more soon.

Q&A: Jean Philippe Arnaud Landry of Maison Jean Philippe

How did you learn to make bread?
I’ve been lucky enough to work alongside a fifth generation Maitre Artisan Boulanger (Master Craftsmen Baker) which is the highest grade of baker in France, bestowed under law by the French government.

What is artisanal bread?
To me, using the status of “artisan” requires extensive training and specialization working under a Maitre Artisan for several years. This knowledge is almost unspoken and passed down from generation to generation. You won’t find this on YouTube. When I bake, every step is guided by the feelings. This will be revealed in the colors, taste and texture, which makes every bread unique.

What are the difficulties baking these?
In Thailand, the climate is completely opposite to where I worked before. I had to adapt and learn new things in the process here. I even went so far as to custom-build my oven.

Where to Buy Artisanal Breads in Bangkok

Maison Jean Philippe, 086-273-4302, 083-111-5557. tiny.cc/uocwlw
Conkey’s, 089-166-6080. www.facebook.com/conkeysbakery