01
Nothing sold day-old
Whatever is left at close goes to the neighbourhood mosque and two shelters, sliced and bagged. The counter starts from zero every dawn.
The Bakehouse
It started with a sack of Qassim wheat and a borrowed mill.
Morning Mill began as one home oven in Al-Rawdah, a WhatsApp group of forty neighbours, and a waiting list that outgrew the kitchen.
In 2020, Abdulaziz Fallatah was an engineer who baked on weekends. A friend brought him a sack of wheat from his grandfather’s farm in Qassim, and he borrowed a tabletop stone mill to grind it — the bread that came out ended the engineering career on the spot.
The WhatsApp group came first, then the waiting list, then the shop on Prince Sultan Road in 2021 — with a real stone mill in the back room and a wood oven where the till was supposed to go. The levain from that first year came along too. Her name is Fajr, and she is fed twice a day.
Today the mill runs every midnight, the oven is lit at 04:30, and the brunch tables fill by nine. We still bake like the whole street is coming — because most mornings, it is.
1,200Loaves a week
6Years, one levain
04:30Ovens lit, daily
The bakehouse rules
02
Flour with a passport
Every bag lists the farm, the harvest, and the midnight it was milled. If we cannot trace it, we do not bake with it.
03
Slow is the recipe
Eighteen hours for the bread, three days for the croissants. No shortcut has ever survived a taste test in this kitchen.
04
The baker hands it over
No wall between the ovens and the tables. The person who shaped your loaf is the one who passes it across the counter, flour and all.
The dawn shift
AF
Abdulaziz Fallatah
Founder · Head baker
NB
Nouf Baeshen
Pastry lead
OM
Omar Mimni
Miller & dough
LS
Layan Sindi
Brunch & coffee