Made with Kleap
Fournil Boubker

Fez · Est. 1962

Bread,
the slow way.

Three generations. One wood-fired oven. Every loaf mixed by hand before sunrise, in the heart of the old medina.

See the breads Find us
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From the oven

Today's breads

All our dough rests overnight. We bake at 4 a.m. By sunrise, the medina smells of warm semolina and woodsmoke.

Khobz Dar

8 MAD

Traditional round bread, baked in a wood-fired oven at dawn.

Msemen

12 MAD

Flaky, layered semolina pancake, served warm with honey.

Baghrir

15 MAD

The thousand-hole pancake, light as a cloud, soaked in butter.

Harcha

10 MAD

Semolina griddle cake with a golden crust and tender crumb.

Kaab el Ghazal

20 MAD

Rose-water and orange blossom pastries, dusted with sugar.

Sellou

180 MAD/kg

Almond and sesame confection, a Ramadan staple.

Our story

Sixty-two years
of one oven.

Boubker built his first oven with stones from the Atlas and clay from the riverbank. His son Hassan added a single table for mint tea. Now his daughters bake the same bread he did — same flour, same hands, same fire.

  1. 1962

    Hajj Boubker opens the first wood oven in the old medina.

  2. 1985

    His son Hassan takes over and adds the corner tea room.

  3. 2009

    The third generation joins — three sisters, one oven.

  4. Today

    We still grind our own wheat and bake before sunrise.

Come by

Find us in the medina

Address

14 Derb Soufla,
Rcif, Fez

Hours

Daily, 6 a.m. – 9 p.m.
Closed Friday morning

Order

+212 535 64 12 87
hello@boubker.ma

Place an order