07 May From Our Kitchen: A Day in the Life at Mamajoun
At Mamajoun, every day begins before the sun rises and ends only when the last customer is satisfied. As an Armenian pizzeria committed to both culinary tradition and handcrafted quality, our kitchen isn’t just a place where food is prepared—it’s where passion meets precision, and where generations of heritage come to life.
In this blog, we invite you behind the scenes to discover what goes into every lahmajoun, flatbread, and dish served at Mamajoun.
6:00 AM – Preparing the Dough: The Foundation of Flavour
The day starts early with the preparation of our signature dough. Made fresh daily, the dough is the heart of every lahmajoun. Our chefs mix flour, water, yeast, and a pinch of salt—nothing fancy, just pure, high-quality ingredients.
The key? Patience. Our dough is allowed to rise slowly to develop flavour and texture. This step is essential and never rushed.
7:30 AM – Blending Spices and Sourcing Ingredients
Next, our team prepares the spiced meat blend that gives our lahmajoun its unforgettable taste. Using time-honoured Armenian recipes, we combine premium ground meat, hand-chopped vegetables, garlic, and our special spice mix. The balance of flavour is critical—savory, slightly tangy, and deeply aromatic.
At the same time, we inspect our deliveries of fresh, locally sourced produce—tomatoes, onions, parsley, and more. Quality control is everything. If it’s not fresh, it doesn’t go in our kitchen.
9:00 AM – First Batch in the Oven
With dough ready and toppings prepared, the ovens are fired up. Each lahmajoun is hand-rolled and topped by our skilled staff. Precision is key—every piece must be thin, even, and perfectly baked.
Our ovens, specially designed for flatbreads, are heated to the ideal temperature to achieve a crisp bottom and a tender, chewy centre. As the scent of spices and baked dough fills the air, the pizzeria starts to feel like home.
11:00 AM – Opening Time: Welcoming the Community
By late morning, we’re ready to welcome our first customers. Some drop in for a quick lunch, others take their time and enjoy a family meal. For many, Mamajoun is more than a pizzeria—it’s a taste of Armenian tradition and a warm gathering place.
Our team is always happy to greet regulars and newcomers alike. We’re proud of our food, and even prouder of the community we’ve built around it.
2:00 PM – Restock, Rotate, Repeat
Afternoons are quieter, giving our team time to restock, clean, and prep for the dinner rush. More dough is kneaded, fresh herbs are chopped, and sauces are simmered to perfection.
This time is also used to brainstorm new menu items or seasonal specials, always inspired by Armenian roots but adapted for modern tastes.
5:00 PM – The Dinner Rush and Family Orders
Evenings bring in large groups, family orders, and loyal customers looking to end their day with a comforting meal. Our kitchen works in perfect rhythm—rolling, topping, baking, boxing, serving.
Every lahmajoun, every flatbread, every order is prepared with the same care and consistency. That’s our promise to you.
8:00 PM – Clean Up, Reflect, and Prepare for Tomorrow
As the last order goes out, the team begins a full kitchen clean-up. We restock what’s needed, prep for the next day, and gather for a short debrief. It’s a moment of calm after the day’s intensity—and a chance to share a laugh or taste-test something new.
Tradition in Every Bite
At Mamajoun, our daily routine is rooted in tradition, quality, and love for Armenian cuisine. From the first batch of dough to the final bake of the evening, everything we do is meant to bring authentic flavour and a warm experience to your table.
We don’t cut corners. We don’t mass-produce. We make food the way it’s meant to be made—with hands, hearts, and heritage.
Come visit us, and experience a slice of our kitchen for yourself.
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