Milled at midnight
Qassim wheat, stone-milled in the back room every night. Flour older than three days never touches our dough.
Jeddah · Ovens lit at 04:30
Flour, fire,and first light.
A stone mill in the back room, a wood-fired oven up front, and a levain older than the shop itself. We bake Jeddah’s mornings from five — come before the sourdough is gone.
05:42Out of the ovenCountry sourdough
04:30ovens lit05:00first firing06:15sourdough out07:00croissants up08:00brunch opens12:00focaccia hour14:30the last tray
Baked this morning
Updated at dawn, every dawn. When the board says sold out, we mean until tomorrow.
- 05:42Country sourdoughEighteen hours cold, forty-two minutes hot. The loaf the whole shop is built on. On the counter
- 06:15Za’atar & olive-oil swirlDouma za’atar, first-press oil, and no restraint whatsoever. Selling fast
- 06:50Pistachio croissantTwice-baked, Aleppo-pistachio frangipane. Gone by nine, most days. Sold out by 09:00
- 07:20Date & tahini babkaKhalas dates from Al-Ahsa, tahini from an old press in Al-Balad. On the counter
Want a loaf held? WhatsApp us before 08:00 and we will write your name on the bag.
WhatsApp the counterWhy the line forms early
Eighteen slow hours
Every loaf ferments overnight in the cold room. Flavour you cannot rush, and a crust you can hear across the café.
Wood-fired at dawn
The oven is lit at 04:30 with local acacia wood. By the first call to prayer, the whole street smells like breakfast.
From the counter
Three things people cross the city for. The rest lives on the counter page.
Set an alarm. The sourdough is gone by nine, and it earns every minute of lost sleep.