The one everyone asks about
Date & cardamom morning bun
Laminated sourdough rolled with Medjool date paste, cardamom sugar and a little orange zest. Baked at 07:30, gone by ten.
16AED
- 12h
Flour, water, salt, time.
Our starter, Rimal, gets flour and water and wakes up overnight. No commercial yeast. Time does the heavy lifting.
- 24h
Scored, then baked hot.
After a cold night at 4°C, every loaf is scored and baked hot with steam. A crackly crust, an open crumb.
- 36h
Every loaf takes 36 hours.
A long, cool ferment builds flavour, a crackly crust and bread that's easier to digest.
- 07:00
Straight to the counter.
Out of the oven at 07:00, straight to the shelf. Grab a coffee, pull up a stool and watch the open kitchen do its thing.
- Alserkal Avenue
Come for bread, stay for the view of the oven.
The counter faces the open kitchen on purpose. Sit at the bar from 06:30 on weekdays and you'll catch the shaping team mid-batch.
Sourdough bakery & coffee · Alserkal Avenue
Slow bread for a fast city.
Every loaf here takes 36 hours. Grab a coffee, pull up a stool at the counter and watch the open kitchen do its thing.
- Doors open, first loaves
- Date & cardamom buns
- Croissants, round two
- Second bread bake
- Focaccia & savoury bakes
On the counter
Bakes worth getting up for.
Morning bakes first, daily bread after. When it's gone, it's gone, which is why we'd suggest reserving. Prices in AED.
Classic
Butter croissant
Three days from dough to tray. Cultured butter, 27 layers.
14AED
Contains nuts
Pistachio knot
Brioche-style sourdough, pistachio cream and a rose-sugar crunch.
18AED
Vegan
Saffron focaccia
Dimpled, olive-oil rich, with roasted tomato and a saffron brush.
22AED
Savoury
Halloumi & za'atar bagel
Our sourdough bagel, griddled halloumi, tomato, cucumber and mint.
34AED
36 hours, start to shelf
Daily bread
All 36-hour sourdough.
Sliced on request. Popular loaves sell out by lunch, so reserve before 18:00 for pick-up the next day. Prices in AED.
- Country loaf32Our house loaf. Open crumb, deep crust, gentle tang.
- Seeded rye36Rye, sunflower, flax and sesame. Dense in the best way.
- Za'atar & olive38Kalamata olives, wild za'atar, a glug of olive oil.
- Wholewheat tin30Stone-ground flour, baked in a tin for perfect toast.
- Baguette16Long-fermented, crackly. Two bakes a day.
- The process
Why every loaf takes 36 hours.
Time does the heavy lifting. A long, cool ferment builds flavour, a crackly crust and bread that's easier to digest. Here's the timeline, hour by hour.
- 0h
Feed the starter
Our starter, Rimal, gets flour and water and wakes up overnight.
- 10h
Mix & rest
Flour and water meet first. Twenty minutes of rest before the salt goes in.
- 12h
Stretch & fold
Four rounds of folds, by hand, every 45 minutes. Strength without kneading.
- 16h
Shape
Each loaf is shaped and tucked into a cane basket. Floured, labelled, named.
- 18h
Cold prove
Into the retarder at 4°C overnight. This is where the flavour happens.
- 36h
Bake
Scored and baked hot with steam. Out of the oven at 07:00, straight to the shelf.
- 0°CCold-prove temperature. Slow yeast, happy bacteria, better bread.
- 0%Hydration in our country loaf. Wetter dough, more open crumb.
- 0Commercial yeast, improvers or preservatives. Flour, water, salt, time.
Single-origin, pulled with care.
We rotate beans from small roasters every few weeks, so there's always something new on the grinder. Ask us what's in the hopper. We will happily talk about it for too long.
- Espresso14
- Flat white20
- Cardamom cortado21
- Batch filter16
- V60, single origin26
- Iced date latte24
Take it with you
Bags, boxes and a tote for the walk home.
The bread bag
Cup & pastry box
The canvas tote
Wholesale
Our bread, on your menu.
We bake for a small number of cafés and restaurants around Al Quoz and Al Barsha. Same 36-hour loaves, delivered before you open.
- Delivery by 07:30, six days a week
- Minimum order of 10 loaves per drop
- Custom bakes and sizes for regular partners
- Free tasting box before you commit
Tasting box incoming.
Thanks. Our wholesale baker will email you within two working days to book a drop.
Visit
Come for bread, stay for the view of the oven.
Hours
- Monday to Friday
- 07:00 to 19:00
- Saturday & Sunday
- 07:30 to 20:00
- Brunch menu
- Sat & Sun to 15:00
Find us
Alserkal Avenue, Al Quoz, Dubai. Look for the queue and the smell of toast. Parking on the avenue.
Reserve a loaf
Popular loaves sell out by lunch. Reserve before 18:00 for pick-up the next day.
It's got your name on it.
We'll keep your loaf behind the counter. Pay when you collect.
The counter faces the open kitchen on purpose. Sit at the bar from 06:30 on weekdays and you'll catch the shaping team mid-batch. Questions about starters are always welcome.