How did the Sourdough Bakery and Café story start?
Earlier than launching Sourdough Bakery and Café, I spent a number of years working on the intersection of software program engineering, consulting and hospitality. My ardour for sourdough was born in San Francisco, the place I first fell in love with the gradual fermentation course of and its potential to show easy substances into one thing really particular. That fascination became an obsession and finally led to the launch of Sourdough – a bakery and occasional idea rooted in craftsmanship, fermentation and taste.
What drew you particularly to sourdough as a product and idea?
To me, sourdough is a philosophy as a lot as it’s a product. It embodies persistence, simplicity and depth. There’s a form of quiet magic in mixing flour, water and salt, letting time do its work. The tip result’s bread that’s not solely more healthy and simpler to digest, however stuffed with character and soul. I used to be drawn to it as a result of it represents a return to fundamentals, and in an age of equipment and components, I needed to construct one thing that revered custom whereas pushing it ahead. To me, sourdough is a philosophy as a lot as it’s a product. It embodies persistence, simplicity and depth.
What units Sourdough Bakery and Café aside in a aggressive market?
We don’t simply bake bread, we ferment concepts. Sourdough Bakery and Café isn’t about leaping on a development; it’s about elevating each ingredient of the expertise. From our naturally leavened loaves and hand-laminated croissants to the way in which we pair our bakes with specialty espresso and thoughtfully composed meals, the whole lot is intentional. A few of our doughs ferment for as much as 60 hours. We work with wild yeast. We use high-quality, natural substances when attainable. And our areas are designed to really feel each soulful and fashionable. Briefly, we bridge the hole between artisanal approach and café tradition.
Why do you assume sourdough has grow to be so widespread?
I believe persons are craving authenticity. In the course of the Covid-19 pandemic, many individuals found sourdough at dwelling. It was therapeutic, tactile and rewarding. That have ignited a deeper appreciation for what ‘actual bread’ means. Past that, sourdough aligns with the shift towards wellness, gradual meals and ingredient transparency. And increasingly individuals wish to eat issues that really feel purposeful. What has been the preliminary response from Sourdough Bakery and Café’s clients? Truthfully, the response has been extremely humbling. We’ve constructed a loyal following of like-minded individuals throughout all our areas, and it’s not unusual to see regulars are available in a number of occasions per week. Not only for the bread, however for the ambiance, the espresso and the brunch. I believe we’ve struck a steadiness between being elevated however approachable. Seeing individuals collect round our tables and listening to them speak about how our bread reminds them of childhood, of journey or the way it simply makes them really feel good. That’s the best reward for all of us on the bakery.
Do you’ve gotten any plans to broaden?
Sure, progress may be very a lot on the horizon. We are going to quickly open a venue in Dbayeh at ABC Mall, combining a bakery counter with a gourmand café-style menu. We’ve additionally had curiosity from regional traders, so the GCC could be a part of the following chapter. However I believe what I’m most enthusiastic about is the launch of our Sourdough Artisanal Baking Academy. Positioned on the Roumieh Manufactory, it is a new instructional initiative devoted to educating individuals the craft of sourdough baking. It’s open to dwelling bakers, culinary college students and anybody who’s merely interested in bread and fermentation. The academy is about passing on the data and pleasure of working with dwelling dough. It’s our means of giving again to the neighborhood and retaining the sourdough tradition alive and rising.
