Crowne Plaza Dhaka Airport launched an artisan bakery brand called Dhaka’s Best Bread on Oct 16 to mark World Bread Day, the hotel said.

The hotel, part of IHG Hotels & Resorts, said the collection is led by Master Baker and Pâtissier Chef Philip and combines traditional baking methods with quality ingredients. It said the bread is available at Connexions, the hotel’s restaurant, at Civil Aviation Plot on the Dhaka-Mymensingh Highway in Kurmitola.

According to the press release, James Goldman, Deputy High Commissioner and Development Director at the British High Commission in Dhaka, attended as chief guest. Sakib Ershad, the commission’s Director of Trade and Investment, was guest of honour.

Chef Philip introduced the collection and marked the launch by cutting his signature sourdough.

The collection has five varieties, according to the hotel:

Artisan, a traditionally baked, long-fermented bread with a crisp crust.

Multigrain, combining seeds, oats, and local honey.

Wellness, a blend featuring chia seeds, oats, and quinoa.

Savoury, a rustic ciabatta infused with roasted garlic and Mediterranean flavours.

Soft Signature, a golden bread made with coconut milk and a hint of turmeric.

Goldman said the UK is the largest source of foreign direct investment in Bangladesh, bringing expertise and creating jobs. He said British brands such as IHG are forming long-term partnerships that contribute to the country’s economic ambition. He added that he was inspired to see Dhaka’s hospitality and culinary landscape changing at a rapid pace.

Ashwani Nayar, IHG’s Area General Manager for Southwest Asia and Cluster General Manager for Crowne Plaza Dhaka Airport and InterContinental Dhaka, said, "Bread has always been more than a staple.” He said the collection aims to honour Dhaka’s bread traditions, from the flatbreads and bakarkhani of Old Dhaka to family loaves, while adding new flavours.

He said the brand is backed by United Terminal’s commitment to quality and IHG’s international hospitality experience.

Nayar said the brand’s philosophy is “Your Bread, Your Way”, and the hotel allows guests to personalise their orders. The release said terms and conditions apply.

Chef Philip said the brand began when the hotel opened its bakery, built around a “mother” dough that needed patience, care, and time. He said the first loaves gave the team a moment of pride but also “a promise we would have to earn with every bake.”