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
Za'atar & Olive Sourdough
200 EGP
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.
- 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
Wild thyme and green olives, folded through the dough by hand at the last turn so they stay whole and scattered rather than blended away. Every slice cuts a little differently depending on where the olives landed, which is precisely the point of doing it by hand.
The smell is the reason people order it twice. It fills a kitchen the way a Cairo morning does, herbal and salty and warm all at once. Eat it plain while it is still warm, or split it and let good olive oil soak into the crumb.
More Sourdough
While you are here
Signature
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