Shereen's Guyanese Bakery & Roti

Dhal Puri Roti

Thin, pliable flatbread stuffed with ground split peas — the definitive Guyanese roti style, best loaded with curry chicken or goat

Buss Up Shut (Paratha Roti)

Torn, flaky layered flatbread with a soft interior — the name comes from 'burst-up shirt,' and the shredded, buttery texture earns it

Curry Chicken

Slow-cooked chicken in a fragrant Guyanese-style curry — turmeric-forward, with a depth that comes from whole spices bloomed in oil

Curry Goat

Bone-in goat braised until tender in a rich, deeply spiced curry — the more assertive option for those who want the full Guyanese experience

Channa (Chickpea Curry)

Spiced chickpeas cooked down until creamy — the classic vegetarian filling for roti and a satisfying standalone side

Pine Tarts

Flaky shortcrust pastry shells filled with sweetened pineapple jam — a Guyanese bakery non-negotiable, best eaten warm

Cheese Rolls

Soft, yeasted dough rolled around a cheesy filling — the quintessential Guyanese snack, pillowy and slightly sweet against the savory center

Tennis Rolls

Soft, slightly sweet dinner rolls with a tender crumb — a Guyanese staple that pairs with butter or as a side to any curry

Pholourie

Fried split-pea fritters — crispy outside, fluffy within, served with a tamarind or mango chutney for dipping