Follow Kathy Johnston through a sun‑to‑sun routine that blends beachside swims, flaky pastries, and the meticulous craft of chocolate making in Dubai’s vibrant Alserkal Avenue district. Her day shows how the city’s spice‑route heritage infuses every bite with unexpected depth.
Morning: Sunrise at Kite Beach
Kathy starts before the city fully wakes, heading to Kite Beach for a quick swim. The cool Gulf water and the early light give her a burst of energy that carries into the kitchen.
- Arrive around 5:30 am for a peaceful dip.
- After the swim, a light stretch on the sand helps her focus.
- She grabs a coconut water from a nearby stall to rehydrate.
Breakfast: Fresh Pastries at Birch Bakery
With her appetite sharpened, Kathy walks to Birch Bakery in Jumeirah, where the scent of butter‑laden croissants greets her at the door.
She orders:
- A warm almond croissant.
- A cardamom‑spiced Danish, nodding to the historic spice routes.
- A small cup of Arabic coffee to balance the sweetness.
Midday: Exploring Mirzam Chocolate
By late morning, Kathy makes her way to Mirzam Chocolate Factory in Alserkal Avenue. Here, the bean‑to‑bar process is on full display, and she spends time observing the roasting, grinding, and tempering stages.
Key Steps in the Chocolate‑Making Process
- Sorting and roasting cacao beans to develop flavor notes.
- Grinding the nibs into a smooth liquor.
- Conching for hours to achieve silkiness.
- Tempering to give the chocolate its signature snap and shine.
- Molding, cooling, and wrapping each bar by hand.
Afternoon: Crafting Her Own Batch
Inspired by the factory tour, Kathy returns to her modest workshop to experiment with a spice‑infused dark chocolate. She blends locally sourced saffron, a hint of dried lime, and a touch of smoked sea salt—flavors that echo Dubai’s historic trade routes.
“The magic lies in balancing the cacao’s natural bitterness with the bright, aromatic notes of the spices we’ve inherited from centuries of caravans.” – Kathy Johnston
She pours the tempered mixture into silicone molds, taps out air bubbles, and lets the bars set while she prepares a tasting plate for friends later in the day.
Evening: Sharing the Results
As the sun sets over the Dubai skyline, Kathy hosts a small gathering on her rooftop terrace. Guests sample her spice‑dark chocolate alongside fresh fruit, nuts, and a glass of chilled rosé. Conversations drift from travel memories to the future of artisan chocolate in the Gulf.
The day wraps up with a quiet walk along the marina, the city lights reflecting on the water—a perfect reminder of how tradition and innovation can coexist in every bite.
