At 3am, while most of Lincoln is still sleeping, the lights are already on at Dalante Artisan Bakery.
Sivan Segal is at work, shaping loaves and his wife, Keren, shaping the pastries from dough prepared the day before. The bakery is quiet, the ovens are warming, and another day of baking is beginning.
For Sivan and Keren, food has always been about more than simply eating. It’s about family, tradition, memories and sharing something made with love and care.
Even the name Dalante has a family story behind it. Years ago, their young son heard the words “al dente” and, in his own inventive way, turned them into “Dalante”. He assumed it was simply another word for delicious. The family loved it, and the word became their own little expression for good food, and when Sivan and Keren opened their Lincoln bakery, they knew exactly what to call it: Dalante.
Sivan and Keren have called Lincoln home for almost nine years. They remember discovering the town, taking a walk along Liffey Stream and immediately feeling that they had found somewhere special. “We just fell in love with Lincoln,” Keren says. “We thought, wow, this place is just amazing.”
At Dalante, the couple have created a place inspired by the flavours and traditions of the Mediterranean. From Italy and France to Greece, Spain, Morocco, Lebanon and Egypt, their menu reflects the food they love and the traditions that inspire them.
“We really try to stay genuine to the flavour” Keren says. “We want people to experience the food as it is meant to be.”
That same care can be found in the way Dalante makes its bread. The sourdough is kept deliberately simple: flour, water, olive oil, a little salt, levain (sourdough starter) and time. The other breads and pizza dough use just a touch of yeast and are given a long fermentation, allowing time to develop their flavour and texture naturally.
The same approach carries through the rest of the menu, from the wood fired pizzas, fresh cabinet food to the sweets, including the bakery’s famous Moroccan doughnuts and traditional baklava.
For Keren and Sivan, good food starts with good ingredients. They carefully seek out authentic, high-quality ingredients that respect the character of the dishes they create — from flour and cheeses to quality meats.
“We’re always looking for beautiful, authentic ingredients and finding ways to make the food as good as we can,” says Keren. “We really care about what goes into the food and keeping everything fresh.”
For newcomers, Keren recommends the Roman-style wood-fired pizzas, round and thin. Or the” Grandma ‘D’” a Sicilian style pizza, rectangular and thick, as well as the bakery’s well-loved four meat sandwich, traditional falafel in a fluffy pitta bread and the Moroccan doughnuts.
For the Segals, staying true to the way they want to make and serve food is important — even though, as Keren admits, it takes a lot of work.
“It’s not always the easiest path, but I can’t see us doing anything else.” “We really love what we do, and I hope people feel that in the food,” Keren says. “Keeping a high standard in everything we do takes a lot of work and care, but that’s important to us. We want to stay true to who we are and what we believe in.”
Growth is on the cards for Dalante, even if the couple are taking it slowly — workshops have been floated as a future idea — but for now, the focus stays where it’s always been: on the food.
Planning a visit to Dalante? Here’s what to try
The ‘Grandma D’ Sicilian style pizza or the Roman style Wood-Fired Pizza
From classic Margherita to Sicilian-style squares, baked fresh to order.
The Famous Four Meat Sandwich
Salami, ham, roast beef and silverside, served on fresh Sicilian focaccia or a brioche bun with sauces and vegetables.
Traditional Falafel
Crispy falafel balls served in a pita pocket with house-made hummus, tahini and pickled vegetables.
Sfenj
A traditional Moroccan doughnut, deep-fried to order dusted with sugar and cinnamon.
CultureFest 2026 is on Sunday 13 September, 10am–3pm at the Lincoln Event Centre — a free, family-friendly day of live performances, international food, and hands-on cultural activities celebrating Selwyn's diversity.
