Sourdough 

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.

Wild 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.

Sharp cheese in generous pockets, jalapeno with just enough heat to make you notice. Lovely warm, and honestly better the next morning, toasted.

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.

Toasted walnuts and plump raisins, folded in late so they stay whole. Cut it thick, add butter, and breakfast is finished.

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.