SignaturePlain Sourdough
150 EGP – 180 EGPOur first loaf, and still the one we judge ourselves by. Fermented slowly for a full day, then baked until the crust crackles and the crumb inside pulls open soft and airy.
2 flour options
Cheese & Jalapeno Sourdough
Bestseller300 EGP
Sharp cheese in generous pockets, jalapeno with just enough heat to make you notice. Lovely warm, and honestly better the next morning, toasted.
- Weight
- 800-900g loaf
- Fermentation
- Up to 24 hours
- Allergens
- Wheat, Gluten, Milk
Baked in one small kitchen that also handles nuts, sesame, milk and egg. If an allergy is serious, please talk to us before you order.
No payment here. We call to confirm every order before we bake.
How we bake it
Sharp cheese in pockets generous enough to pull, and jalapeno with just enough heat to make you notice it on the second bite rather than the first. The cheese catches on the crust as it bakes and crisps into something close to a frico.
Lovely warm, and genuinely better the next morning. Cut it thick, toast it hard, and the cheese melts a second time. It is the loaf people describe as a whole lunch, and they are not exaggerating.
More Sourdough
While you are here
Signature
Za'atar & Olive Sourdough
200 EGP – 230 EGPWild thyme and green olives folded through by hand, so no two slices taste quite the same. It fills the kitchen with a Cairo morning before it has even left the oven.
2 flour options
Double Chocolate Sourdough
370 EGP – 400 EGPDark cocoa worked right into the dough, with chocolate melting in ribbons through the crumb. Somewhere between a very good loaf and a quiet dessert.
2 flour options