Mix
Flour, water, salt, and a living starter.
Baked in Sheikh Zayed
Sourdough in Egypt
Naturally fermented bread from a living starter — loaves, focaccia, sandwiches and other bakes. Flavour comes from time, not added commercial yeast. Pre-order at least 72 hours ahead for pickup here, or for delivery to selected Cairo and Giza areas.
Definition
What is sourdough?
It is bread risen with a living starter — flour, water, salt and time — instead of added commercial yeast. Wild yeast and lactic acid bacteria develop flavour, aroma and structure. For a fuller definition, including how this differs from traditional sun bread, read the full guide.
What is sourdough? · Starter · How the loaf is made · Natural fermentation
From this bake
What's on the menu?
Loaves, focaccia, sandwiches, breakfast bakes and other items from the current menu.
Loaves
Naturally leavened bread, given time in the bake.
Sandwiches
Built on our own naturally fermented bread.
Breakfast
Eggs, spreads and warm bread for slower mornings.
Focaccia
Olive-oil focaccia with an open crumb and bakery toppings.
Olive and thyme loaf
Olive and thyme sourdough on the official menu.
Desserts
Chocolate bakes and sweet loaves from the current range.
How it is made
How is sourdough made?
Three steps that shape flavour and crust.
Ferment
Time for acidity, aroma and structure to develop.
Bake
High heat for a golden crust and open crumb.
Quick answers
Sourdough at a glance
Short answers to the questions people ask most. Open the linked page for the full explanation.
| Question | Answer | Full page |
|---|---|---|
| What is it? | Bread risen with a living starter of flour, water, wild yeast and lactic acid bacteria — not added commercial yeast. | What is sourdough? |
| How does it work? | Yeasts produce gas that lifts the dough. Bacteria produce acids and aroma. Time and temperature change the result. | Starter |
| How is it made? | Mix flour, water, salt and starter; ferment; shape; bake. We need at least 72 hours’ notice — this is not a daily shop shelf. | How the loaf is made |
| What is natural fermentation? | Fermentation driven by a maintained starter instead of added baker’s yeast for speed. | Natural fermentation |
| What ingredients are used? | Loaves are flour, water, salt and starter. Other items follow their recipe. Wheat is used; we bake in a shared kitchen. | Ingredients FAQ |
| How is it different? | Slower, mixed culture vs concentrated commercial yeast. Wheat sourdough still contains gluten. Not the same as eish shamsi. | Vs commercial yeast |
| How should it be stored? | Cool fully. Keep whole short-term; slice and freeze for longer. Discard mould or off smells. | Storage in the guide |
| Where can I get it? | Pickup in Sheikh Zayed (Al Khamail Compound). Delivery to selected Cairo and Giza areas only, confirmed per order. | Selected delivery areas |
| What's on the menu? | The 2026 menu lists loaves, focaccia, toast, sandwiches and other bakes, with prices in EGP. | Classic and other loaves |
| How do I serve it? | Toast, sandwiches and leftover loaf ideas sit with the bakers’ notes. Types are on the menu; storage is in the guide. | Sandwiches on the menu |
| How do I order? | Send a request at least 72 hours ahead. We confirm products, quantities, ingredients and timing before baking. | Pre-order a loaf |
Why order here
Why our sourdough
A living starter
Long fermentation with wild yeast and bacteria — for flavour, aroma and structure, not a yeast shortcut.
Pre-order freshness
Confirm at least 72 hours ahead so the bake is prepared for your date, not left sitting as a daily shelf.
West Giza, selected delivery
Pickup in Sheikh Zayed. Scheduled delivery only to selected Cairo and Giza areas, confirmed when you order.
Availability
Where can I get it?
Pickup is in Sheikh Zayed (Al Khamail Compound). Scheduled delivery is offered to selected areas in Cairo and Giza only. Coverage and fees are confirmed when you enquire — we do not assume a whole-city service.
Check delivery areas · Pickup location · Contact us
In Egypt
Sourdough you can order in Egypt
We bake in Sheikh Zayed for people who live here, including foreign and GCC residents. Pickup is at Al Khamail Compound, Phase 3, Building 96. Nearby areas such as 6th of October are confirmed when you order — we never assume coverage.
Ingredients
What ingredients are used?
Some agricultural ingredients come from our own farms; others are chosen from trusted suppliers. We review quality from sourcing through to the order.
Guides
Sourdough guides
Short English (and Arabic) guides on method, starter care, and how this bakery works — without repeating the homepage.
How the loaf is made
How the bread is made, stored and described without hype.
What is sourdough?
A plain-language definition, including how it differs from commercial yeast.
Starter
Feeding, readiness, storage, and common problems.
Vs commercial yeast
Flavour, timing and process — without inflated nutrition claims.
How we bake
Pre-order, pickup and selected delivery from this bakery.
Natural fermentation
Wild yeast, time, and how this bakery ferments dough.
How the site fits together
From sourdough to an order
Questions
Sourdough questions
What is sourdough?
Bread risen with a living starter of wild yeast and bacteria, given time for flavour and structure. It is not made with added commercial yeast for speed. See What is sourdough? for a fuller explanation.
Where can I get sourdough in Egypt?
From this bakery: pre-order for pickup in Sheikh Zayed, or ask about scheduled delivery to selected Cairo and Giza areas. Use the order page, WhatsApp, phone or email.
Do you deliver in Cairo?
Yes, to selected Cairo and Giza areas only. Exact coverage and fees are confirmed when you order. We do not list New Cairo as a service area.
How do I order?
Send a request at least 72 hours before your date. We confirm products, quantities, ingredients and timing before baking.
Is it baked fresh every day?
We do not run a standing daily shelf. Confirm at least 72 hours ahead so the bake is prepared for your pickup or delivery date.
Where is pickup?
Al Khamail Compound, Phase 3, Building 96, Sheikh Zayed, Giza. See the location page for the map.
What can I order?
The current menu lists loaves, focaccia, toast, sandwiches and other bakes, with prices in EGP. Availability is confirmed before baking.
Is this the same as traditional Egyptian sun bread?
No. Eish shamsi and similar heritage breads are different products. We bake naturally fermented loaves and other items from the current menu.
Are orders reviewed before baking?
Yes. After you send a request, we contact you to confirm products, quantities, ingredients and timing.
What if there is an ingredient I want to avoid?
Tell us when we confirm the order. We will go through the available ingredients with you before baking.
Are all products 100% organic?
Organic claims are published only when verified for a specific product or ingredient. We do not describe the full menu as 100% organic.
What does the year 2004 refer to?
The founder’s professional baking experience since 2004. It is not the founding date of Sourdough Egypt or ARTIBAKE as the current brand.
How can I order through WhatsApp?
Use the WhatsApp buttons on the site. Share what you would like and your preferred date. We confirm availability, timing, and delivery or pickup before baking.
What is natural fermentation?
Dough risen with a living flour-and-water starter instead of added commercial yeast for speed. Time, temperature and starter condition shape flavour and structure. See Natural fermentation.
What ingredients are used?
Loaves are flour, water, salt and starter. Other menu items follow their recipe—often butter or extra virgin olive oil where that applies. Allergens including wheat are disclosed; the kitchen is shared. Tell us restrictions when we confirm the order.
How should sourdough be stored?
Cool the loaf completely. Keep it whole for a short time, then slice and freeze portions if you need longer storage. Discard anything with mould or an off smell. The sourdough guide has the full notes.
Behind each batch
Experience behind the bake
The founder of Sourdough Egypt by ARTIBAKE has baked professionally since 2004, in hotels, restaurants and companies across Egypt and the Arab region.
That shapes dough handling, time and temperature, ingredient choices, and how we ferment, bake and cool.
Baking experience since 2004
- Professional baking since 2004
- Work in hotels, restaurants and companies
- Experience in Egypt and the Arab region
- Professional experience certificates (under review for publication)
- Applied to natural fermentation and quality control
Baking since 2004Slow natural fermentationNo commercial yeast as the main leavenLimited batches
With eligible orders
Eat well without giving up good bread.
With eligible bakery orders, a complimentary 30-day online nutrition programme is available. It is a customer benefit from Sourdough Egypt by ARTIBAKE, not a medical service.
- Limited Monthly Availability
- Invitation Only
- Available with Eligible Orders
Customer care
Someone reviews your order
A specialist team reviews orders with you. A doctor and a nutrition specialist support customer care. That is order support, not a medical claim about the bread.
Pre-order
How do I order?
Send a request at least 72 hours before the date you want. We confirm products, quantities and delivery or pickup before baking begins. Delivery fees depend on the area.
We prepare each product to its specification, share ingredient information clearly, and confirm the order with you before baking begins.
Pre-order a loaf