— THE BREAD
Slow-fermented sourdough
Eighteen-hour ferment, every loaf.
Cut to order at the counter; ask for the heel if you mean to butter it on the walk home.
— OUR STORY, IN ONE PARAGRAPH
A home kitchen, in a Barsha side street.
A small side-street kitchen in Al Barsha that bakes the way someone's mother would — from scratch, unhurried, one cake at a time. Not a chain. Not a factory. A home kitchen that opened its door.
Cakes baked to order. Cookies stacked. Coffee poured. A quiet space for a slow afternoon.
