Panna sits behind Pan Road, close enough to the Sri Maha Mariamman Temple (known locally as Wat Khaek) that you could smell incense and fresh bread in the same breath if the wind cooperated. It’s a small operation — Tuesday to Sunday, 8am to 6pm, closed Mondays — and it reads more like a neighborhood project than a brand. Which, going by their own account, is exactly what it started as: a couple who got obsessed with cultivating their own starter and built a menu around it.

That starter shows up everywhere. Not just in the loaves, but in cakes, muffins, cookies, and — the detail that gets mentioned in almost every writeup — a sourdough lemonade. It’s an odd pairing on paper, tangy fermented bread culture meeting a citrus drink, but people keep ordering it, so evidently it works.

Where Panna separates itself from a lot of the sourdough-curious cafés that have popped up around the city is the topping range. Friday Bangkok’s roundup of the city’s best sourdough spots singles this out directly, noting the “extensive selection of gourmet toppings” — truffle butter, salmon cream cheese, a rich chocolate cream cheese for the sweeter end of the menu — calling it “the ultimate customizable experience for your boule.” That’s not a small compliment from a publication that covered ten other bakeries in the same piece.

The food menu beyond bread earns its own following too. One Hungry Hub reviewer singled out the avocado toast built on the house sourdough as “the best thing on the menu” (their words, roughly translated from Thai), and said the loaf was good enough to buy an extra one to take home. Reviews on Wongnai keep circling back to specific dishes rather than generic praise — the roasted tomato bisque, the mushroom and truffle soup, a roasted beef tenderloin sandwich, and a pistachio cheesecake finished with fresh raspberry sauce that gets namechecked often enough to seem like an actual reason people return.