Breads

Our bread program rotates around a twelve-year sourdough mother and two daily yeasted bases. Every loaf is shaped by hand, scored with a blade kept at room temperature, and baked on a stone deck so the crust sings rather than shatters.

Prairie country loaf — high-hydration wheat, open crumb, mild tang. Available Monday through Thursday after seven, Saturday from eight.

Cedar rye — thirty percent rye, caraway optional on request. Keeps five days wrapped in paper; toast on day four is still excellent.

Olive & herb fougasse — Wed and Sat only. Best eaten same day; we slice at the counter if you are walking.

Seeded sandwich miche — sunflower, flax, and sesame. Square slices for school lunches and office sandwiches.

Pre-orders for six or more loaves require forty-eight hours notice via the contact form. We do not reserve single loaves by phone during morning rush.

Our dough schedule begins before dawn so loaves cool enough for late-morning collection. Prefer a darker crust? Mention it at the counter and we will pull from the next bake when possible. Pre-orders help us plan flour quantities for busy Doha evenings without over-baking overnight.