Made from Scratch: Why the Onboard Bakery is the Heart of the Galley
And let me tell you, it smells unreal.
The bakery team onboard work 24 hours a day. That might sound intense, but once you see the output, it makes sense. Between 6,000 and 8,000 bread rolls are baked fresh every single day. Every single one of them made from scratch, by hand, and with proper care.
But it’s not just rolls. We’re talking about beautifully crusty loaves, flaky pastries, silky pasta doughs, rich sauces, even wedding cakes. Yes, actual wedding cakes, made at sea. There’s real craftsmanship behind the scenes here, and it’s something that genuinely excites me. It’s easy to forget the effort that goes into the little things, but on Princess, those little things are done properly.
There’s a reason chefs always bang on about freshness, it really does make a difference. Fresh dough. Fresh eggs. Fresh herbs. It’s the difference between good and great. And for me, it’s what turns a holiday meal into a proper memory. When I tasted the freshly baked focaccia on board, drizzled in olive oil and still warm, that was a moment.
And knowing it was made right there, from scratch, made it taste even better.
That’s the thing about Princess, it’s not just about serving food, it’s about sharing a real love for it. Every bakery I’ve worked in back on land has had that same energy, the early starts, the teamwork, the pride in what you’re creating. And I felt that same buzz onboard. It reminded me why I fell in love with cooking in the first place.
There’s a reason bread is often called the “staff of life.” It’s where so many meals begin. And on Princess, they don’t cut corners. Whether it’s a crusty sourdough with dinner or a delicate choux pastry for dessert, it’s made fresh, from scratch, and with love.
If you’re ever lucky enough to cruise on Sun Princess, ask about the behind the scenes galley tours. You’ll see it all with your own eyes, the bakery, the pasta room, the patisserie. It’s a chef’s dream, and I think every foodie on board will feel the same.
Trust me, you’ll never look at a bread roll the same way again.
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