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
Seeds Sourdough - Whole Wheat
Bestseller200 EGP
Sunflower, sesame, flax and poppy, soaked overnight and pressed right into the crust. Nutty and hearty, and the loaf most likely to vanish before lunch.
- Weight
- 800-900g loaf
- Fermentation
- Up to 24 hours
- Allergens
- Wheat, Gluten, Sesame
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
Sunflower, sesame, flax and poppy, soaked so they soften and give up their oils, then pressed into the crust before the bake so they toast rather than merely sit there. The soak is the step most people skip and the reason this one is not dry.
Nutty, hearty and substantial. It makes the best toast of anything we bake, and it is reliably the loaf that vanishes before lunch without anyone admitting to it.
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