Mama baked a loaf. Two of us filmed it. Cairo did the rest.
It started with Mama baking the same sourdough she'd been making for her family for thirty years. Two of her sons — bored on a Tuesday afternoon — propped a phone against the flour sack and hit record. No script. No plan. Just the dough hitting the bench.
The first video wasn't supposed to be anything. We posted it because the loaf came out too good not to share. The next morning there was a line at the door.
Three years later, we have a small bakery and café. The sourdough still comes out at the same time every morning. The croissants still get folded by hand the day before. Mama still tastes everything before it leaves the door.
What changed is the room. Sky-blue wall, warm wood, the Tiramisu Latte made in front of you in the baby-blue cup you've probably already seen in the videos.
We don't bake at scale. The croissants are still folded by hand. The sourdough still ferments a full 24 hours. We sell out most days by noon, and we're fine with that.
If we couldn't sell out, we'd be doing something wrong.
“If it sounds like one of us said it on a Tuesday afternoon, it's right.”
— The brothers
Or visit us — Nasr City, daily 8am–11pm.