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
Walnut & Raisin Sourdough
300 EGP
Toasted walnuts and plump raisins, folded in late so they stay whole. Cut it thick, add butter, and breakfast is finished.
- Weight
- 800-900g loaf
- Fermentation
- Up to 24 hours
- Allergens
- Wheat, Gluten, Nuts (walnut)
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
Walnuts toasted before they go anywhere near the dough, and raisins plumped so they stay soft instead of drying into little stones. Both are folded in late, at the final turn, which keeps them whole and evenly scattered rather than smeared through the crumb.
Cut it thick and add butter and breakfast is finished. It also happens to be the loaf that behaves best beside cheese, so it has a second life on a board in the evening.
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