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
Plain Sourdough
Signature150 EGP
Our 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.
- Weight
- 800-900g loaf
- Fermentation
- Up to 24 hours
- Allergens
- Wheat, Gluten
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
This is the loaf the bakery was built around. Flour, water, salt and our own starter, worked slowly and left to ferment overnight before it ever sees heat. Nothing is rushed and nothing is added, because a plain loaf has nowhere to hide.
What comes out is a deep mahogany crust that crackles when you press it, and a crumb that is open, soft and faintly sweet. It is the loaf we hand to anyone who asks what we do. Good on its own, better with butter, and the one most likely to be finished standing at the kitchen counter.
More Sourdough
While you are here
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
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