فرن ريكس 🇯🇴

A traditional country loaf that lends its charm and joy from the bare necessities; flour, water and salt only, and the rest is technique. Slightly sour and mostly earthy. The healthiest bread we make. Now made with 40% local whole wheat flour sourced from Al Barakeh Wheat.

A protein packed dish made with Levantine Cheese; Akkawi, Nabulsi, and Halloumi. Pairs best with Zaatar. Available on regular, and 100% local whole wheat dough.

Second to our best selling Country Sourdough, the Rye version has a stronger taste and is packed with fiber. The low glycemic index makes this a suitable loaf for diabetics and (Non-celiac) gluten sensitive folks. 40% Rye Wheat.

High-quality smoked turkey breast, generously portioned with white cheddar cheese, butter, tomatoes, lettuce, and a Dijon mayo mix. One of Rex's best-sellers.

High-quality smoked turkey breast, generously portioned with white cheddar cheese, butter, tomatoes, lettuce, and a Dijon mayo mix.on Mini Ciabatta

Spinach, Feta Cheese and Sumac are a always a hit. The taste of 100% Whole Wheat bring it miles ahead of any other vegetarian Manaqeesh. Available on both regular dough, and 100% local whole wheat dough.

Al Farid Goat Cheese sourced locally, and soaked overnight. Add two eggs and you have a nutritious dish. Available on regular, and 100% local whole wheat dough.

A simple recipe that makes this an everyday pleasure for both kids and adults: Turkey slices and melted cheddar cheese. Served on regular dough or 100% local whole wheat dough.

A return to roots. The unbeatable combo of Extra Virgin Olive Oil, sesame and zaatar sourced from Jenin. One of our Bestsellers. Available on regular, and 100% local whole wheat dough.

A spicy take on one of the best selling manaqeesh at rex includes adding tomatoes and onions, bringing you closer to experiencing a traditional Palestinian breakfast.

A protein packed dish made with Levantine Cheese; Akkawi, Nabulsi, and Halloumi. Pairs best with Zaatar. Available on regular, and 100% local whole wheat dough.

7 types of cheeses: Red & Yellow Cheddar, Smoked Cheese, Emmental, Gruyère, Gouda, and Parmesan. 5 Types of Onions: Red & Green, Leaks, White Onions, and Shallot. Available on regular, and 100% local whole wheat dough.

Al Farid Goat Cheese sourced locally, and soaked overnight. Add two eggs and you have a nutritious dish. Available on regular, and 100% local whole wheat dough.

An Arabic style omelette made with two eggs, oven-baked with Onions and Parsley for the aroma, also known as Ejjeh.

Spinach, Feta Cheese and Sumac are a always a hit. The taste of 100% Whole Wheat bring it miles ahead of any other vegetarian Manaqeesh. Available on both regular dough, and 100% local whole wheat dough.

Mashed Potatoes, Cheddar Cheese, and Rosemary brings spice and fibre into this hearty dish. Available on regular, and on 100% local whole wheat dough.

A simple recipe that makes this an everyday pleasure for both kids and adults: Turkey slices and melted cheddar cheese. Served on regular dough or 100% local whole wheat dough.

The strong flavour of Roast Beef coupled with Fresh Mozzarella makes this a good option for meat lovers. Roast Beef by local meat producer Jollyman. Available on regular, and 100% local whole wheat dough.

A unique blend of Meat and Cheese, the first is cured Armenian Buastruma, the second is aged Kashakaval (Caciocavallo) Cheese, garnished with pickles. Available on regular, and 100% local whole wheat dough.

Fresh Mozzarella is the key here, added to it Basil leaves baked with rich tomato sauce. A perfect treat for anyone who is craving a pizza. Available on regular, and 100% local whole wheat dough.

Said to be one of the best croissants in Amman! We keep it simple; good real butter (no margarine) and a good 3-day process to make the croissants dough.

Croissant with Zaatar has been a favorite for Ammanis since the 80s. A childhood memory for a playful and forgiving take on croissants, with Za'atar sourced from Jenin Palestine.

Nabulsi cheese is the most famous white cheese in Jordan and Palestine, made from goat and sheep milk and preserved in salt. We are supplied by Al Farida Nabulsi cheese, which is the best producer of this cheese in Jordan. We soak the cheese overnight in water to reduce the salt in the cheese. We wrap portions of it in our croissant dough, and the results are fantastic; the Nabulsi cheese puffs.

This will remind you of the ham & cheese sandwich except in the form of a croissant; it's one of the best turkey cuts with Cheddar cheese.

The bitter-sweet taste of this croissant comes from the Chocolat batons, making this a favorite treat for many kids who come to Foron Rex. Due to the Pain au Chocolat becoming a bestseller over the years, and encouraging us to look into the chocolate molding process, all of which can be best described as a labor of love. We suggest bundling this with a coffee for a delicious morning combo.

We repurpose our plain croissants by taking extra steps that involve slicing it in half and adding frangipane. The final touch before going into the oven for a second bake is the fresh almonds on top. Voilà, Croissants Aux Amandes!

Our Pain au chocolat is a best seller, and this is our way of celebrating it. Before firing it up for a second round in the oven, we introduced frangipane and hazelnut. The result is a crunchy texture with added hazelnut on top.

Whether you call them Kanelboller or Kanelbullar (Swedish for Cinnamon Rolls), both the sweet and smoky flavor of fresh Cinnamon and the citrusy orange zest are present. One of the unique things about our Cinnamon Rolls is their out-of-the-box shape.

Not everyone might know how to make good palmiers, but you can trust that we do. We shape ours into the classical ‘elephant ears’, and bake them longer for a flaky texture and a golden exterior.

A blend of cardamom over our croissant dough gives this a sweet, warm, and spicy taste. Nostalgia in a bite.

A favorite to many of our French customers! It's the croissants dough rolled with custard and raisins, shaped in a spiral.

The perfect afternoon tea treat now comes in four variations - Plain; Raisins; Chocolate; Cinnamon and Walnut.

The perfect afternoon tea treat now comes in four variations - Plain; Raisins; Chocolate; Cinnamon and Walnut.

The perfect afternoon tea treat now comes in four variations - Plain; Raisins; Chocolate; Cinnamon and Walnut.

The perfect afternoon tea treat now comes in four variations - Plain; Raisins; Chocolate; Cinnamon and Walnut.

Pumpkin season has begun at Rex. Pumpkin and Maple are whipped together and baked into a thin crispy tart shell. Granola is added as for a crunchy a finish.

Made with zaatar leaf and white nabulsi cheese, this traditional British treat is unlike any other one and has a savory flavor but with a shade of sweetness.

Pumpkin season has begun at Rex. Pumpkin and Maple are whipped together and baked into a thin crispy tart shell. Granola is added as for a crunchy a finish.

A slice of our vegetarian shortcrust pastry, filled with eggs, spinach, Feta and a hint of Parmesan cheese will complement your afternoon tea time. Sold as one slice or as a whole pie, serves 8 people.

A slice of our vegetarian shortcrust pastry, filled with eggs, spinach, Feta and a hint of Parmesan cheese will complement your afternoon tea time. Sold as one slice or as a whole pie, serves 8 people.

A good apple pie takes time and effort, but a great apple pie requires compassion and love of baking. We use two kinds of apples to make the filling. We opted for crumble instead of a crust top. Sold as a whole pie, serves 6-8 people.

Choux dough pastry filled with custard cream and topped with Chocolate Ganache. You will wish it was baguette sized. Sold per piece or Box set of 4.

Choux dough pastry filled with custard cream and topped with Chocolate Ganache. You will wish it was baguette sized. Sold in a Box set of 4.

Made with both local emmer flour and almond flour with Orange zest and Honey. Sharp and sweet tasting with no added sugar makes this a breakfast muffin like no other.

This is the first bread we ever learned how to make. We love it. This Italian-style bread has an airy crumb and a relatively thin crust. We bake them to a slightly darker crust as it adds more taste. Sun-dried Tomato & Thyme options available.

This is our Italian-style bread with a Mediterranean twist. Introducing Black & Green olives to it was a no brainer. During the Olive Harvest season in Jordan, locally sourced Olives from a farm in Ajloun are used instead to elevate it and give a more intense taste.

A traditional country loaf that lends its charm and joy from the bare necessities; flour, water and salt only, and the rest is technique. Slightly sour and mostly earthy. The healthiest bread we make. Now made with 40% local whole wheat flour sourced from Al Barakeh Wheat.

Second to our best selling Country Sourdough, the Rye version has a stronger taste and is packed with fiber. The low glycemic index makes this a suitable loaf for diabetics and (Non-celiac) gluten sensitive folks. 40% Rye Wheat.

Not every loaf is for every person. Our 70% Rye is dense, intense, and deeply satisfying — a bread with character and our bakers’ love for bread enjoyed with a speck of butter and little salt. Long-fermented, low-gluten crumb, sour and complex crust taste. One slice tells the whole story.

A best seller at Rex, our Baguettes have the ability to transport you to Paris for less than a pack of bananas at your grocery. Traditional, crusty, and easy to chew. Now made with 10% Al-Barakeh Local Flour.

Good toast is hard to find in Amman. This is our take on how toast should taste! Your kids will love it. This is a rich toast with milk and butter (real butter, no margarine). Contains little added sugar.

Our take on brown toast is a popular breakfast option for vegans. Made out of 30% whole local wheat flour. No sugar added. No Dairy.

The Baladi toast serves is a testament to the local food movement, made with 100% Durum wheat, grown and harvested, and milled locally by AlBarakeh. This is Foron Rex’s second 100% Baladi Bread next to the kemaj, served whole or sliced. Makes 12-14 slices.

The first bread remains were found 14,500 years ago in North-East Jordan's Black Desert. Today the kemaj bread that is a staple in every household in Amman is made with 100% whole wheat. Great for dipping in other foods, or used as a wrap for all types of delicious fillings.

The panini of Arabia is sesame bread; Kaek. Great for sandwiches and dipping. Contains white flour, whole local wheat flour, water, extra virgin olive oil, salt and sesame.

This everything-ka'ek has everything you need for a great start to your day. Secret lies in the added dried onions to the dough .The mix of seeds is sure to pack a nutritional punch for anyone who is looking for a healthy breakfast. . yellow lineseeds, brown line seeds , rye flakes, sunflower seeds, pumpkin seeds, oat flakes, buckwheat

Taking its name from the arabic word for 'folded’, this Palestinian flat bread is made with fresh aromatic Za'atar, Sumac, Onions, and Extra Virgin Olive Oil for a crispy texture. It is hard to find a Mutabbaq Za'tar as good as this. Best enjoyed with a cup of tea.

Our Fougasse can be eaten on its own. This Italian-style bread is in the shape of a lattice, we add Sun-Dried Tomato to the dough and bake it. The final touch after baking is a rub of olive oil to give it a shiny crust.

This is the first bread we ever learned how to make. We love it. This Italian-style bread has an airy crumb and a relatively thin crust. We bake them to a slightly darker crust as it adds more taste. Sun-dried Tomato & Thyme options available.

Treat your senses with our soft and tender brioche bun. Our dough is enriched with lots of butter, milk & a pinch of sugar so the crumb is wonderfully rich and tender.

The perfect go-to bread for sandwiches. Each loaf is basically a mini-Ciabatta, airy crumb and thin crust no less!

Our Fougasse can be eaten on its own. This Italian-style bread is in the shape of a lattice, we add shredded green and black olives to the dough and bake it. The final touch after baking is a rub of olive oil to give it a shiny crust.

Great complement for your wine and cheese nights! It's the nuttiness of the walnut and the fruit-sweetness of the figs that makes this loaf highly memorable. No sugar added, no shortenings, no dairy.

High-quality smoked turkey breast, generously portioned with white cheddar cheese, butter, tomatoes, lettuce, and a Dijon mayo mix. One of Rex's best-sellers.

Home Style roast beef with horseradish sauce. Roast beef provided by Jollyman.

Bresaola with our homemade Caesar dressing and rocca finished with shaves of parmesan.

High-quality smoked turkey breast, generously portioned with white cheddar cheese, butter, tomatoes, lettuce, and a Dijon mayo mix. One of Rex's best-sellers.

Home Style roast beef with horseradish sauce on Focaccia flatbread.

Bresaola with our homemade Caesar dressing and rocca finished with shaves of parmesan on Focaccia flatbread.

High-quality smoked turkey breast, generously portioned with white cheddar cheese, butter, tomatoes, lettuce, and a Dijon mayo mix.on Mini Ciabatta

Home Style roast beef with horseradish sauce. Roast beef provided by Jollyman. Made with Mini Ciabatta

Bresaola with our homemade Caesar dressing and rocca finished with shaves of parmesan on Mini Ciabatta

Fresh Mozzarella and sliced tomatoes with fresh pesto sauce made in house. On Ciabattini bread.

The ultimate farmers market sandwich:7 types of cheese: Red & Yellow Cheddar, Smoked Cheese, Emmental, Gruyère, Gouda, and Parmesan. 5 Types of Onions: Red & Green, Leaks, White Onions, and Shallot. Made on Country Sourdough Bread.

Both Sesame and Seeded Ka’ek have little hints of onion to them, add cream cheese and you’ve got a great mix. The seeded one is more crunchy, and more nutritional.

A purer version of the Ka’ek sandwiches has no Onions, and lots of sesame in one bite. A good recommendation for kids who visit Foron Rex.

Specialty made Mortadella by Jollyman with seasoned high quality butter on seseame or seeded Ka'ek.

Specialty made Mortadella by Jollyman with seasoned high quality butter on Lebanese Ka'ek.

One double-shot espresso with two thirds water added to give a strong boost to your day

One double-shot espress and two thirds steamed milk, goes well with any croissant. Milk substitutes include lactose free and plant-based milks

One double-shot espress, one third steamed milk add a small layer of foam on top. Milk substitutes include lactose free and plant-based milks

Plain Black tea

This JollyMan Basturma isn’t your typical cured meat. Unlike the overly pungent traditional versions, this strikes the perfect balance of rich, flavorful, and deeply satisfying without the harshness of overpowering spices. Carefully crafted over 10 days, every step ensures the flavors develop to perfection. You’ll notice the subtle warmth of blended seasonings, with just the right touch of garlic and aromatic notes, creating a smooth, refined taste that lingers pleasantly.

Fully cooked medium-rare Roast Beef made with minimum preservatives by JollyMan Food Company

Ground full muscle (non-processed) beef with natural spices and 3% potato starch. Minimum Additives & Preservatives

Dried ground full muscle (non-processed) beef. American Style with hints of fennel and anis. Minimum Additives & Preservatives

Fully cooked full muscle angus beef cured for 7 days and slowly smoked. Hints of molasses, hickory and oak. Perfect for frying on low-to-medium heat. Minimum Additives & Preservatives

Fermented, dried ground full muscle (non-processed) beef with middle eastern flavors. Minimum Additives & Preservatives

Fermented, dried ground full muscle (non-processed) beef with middle eastern flavors. Minimum Additives & Preservatives