Coronation Bakery

Frommer's Review

The best bread in town emerges, steaming, from the ovens at this bakery, a landmark that the late William Chung established in June of 1953. Owned today by his son Cyril, it's set in the heart of Port Antonio, in a 70-year-old all-wood house whose carved columns and graceful lattices support an old-fashioned zinc-roofed veranda on the second floor. Inside, for a picnic or to take back to your villa, you can buy fresh loaves of hard-crusted sourdough, perhaps with the intention of smearing it with the guava jelly that's available at any local supermarket. They also make fresh cocoa buns, a savory version of cornbread, a peppery version of Jamaican patties (dough envelopes filled with minced and heavily peppered meat), and old-fashioned "sugar buns" flavored with Jamaican allspice and nutmeg. Especially interesting are the bulla cakes, a fast-baked, unleavened bread that used to be a cheap staple for agrarian workers laboring away in the sugarcane fields. Many years ago, they were fast-baked at high temperatures (as a means of saving fuel) with very little sugar, whatever flour the homeowner had on-hand, and a small amount of bacon grease or lard. Even today they're known for their prolonged shelf life in hot, humid climes. They sell here for about a dime each; locals maintain they're best consumed with a thick slice of cheese, perhaps as part of a picnic at the beach.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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