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
Double Chocolate Sourdough
370 EGP
Dark cocoa worked right into the dough, with chocolate melting in ribbons through the crumb. Somewhere between a very good loaf and a quiet dessert.
- Weight
- 800-900g loaf
- Fermentation
- Up to 24 hours
- Allergens
- Wheat, Gluten, Milk, Soya
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
Dark cocoa worked into the dough itself, so the crumb bakes almost black, with chocolate folded through in ribbons that stay molten well after it leaves the oven. The sourdough underneath keeps it from ever becoming cloying.
Somewhere between a very good loaf and a quiet dessert. Warm, it is dangerous. Cold and sliced thin with coffee, it is the sort of thing people quietly finish before anyone else in the house is awake.
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
BestsellerCheese & Jalapeno Sourdough
300 EGP – 330 EGPSharp cheese in generous pockets, jalapeno with just enough heat to make you notice. Lovely warm, and honestly better the next morning, toasted.
2 flour options