Founder experience
Baking professionally since 2004
The founder of Sourdough Egypt by ARTIBAKE has baked professionally since 2004, in hotels, restaurants and companies across Egypt and the Arab region.
How that experience shows in the bakery
It shapes how ARTIBAKE handles sourdough, natural fermentation, ingredients, dough, baking and quality control.
Where the founder worked
- Hotels
- Restaurants
- Food companies
- Professional kitchens and production environments
Egypt and the region
- Egypt
- The Arab region
How it is used today
- Natural fermentation
- Dough development
- Ingredient selection
- Production planning
- Baking control
- Cooling and storage
- Quality consistency
Certificates
Professional experience certificates are being reviewed for publication.
Our story · Classic Sourdough · the Sourdough Egypt homepage
What 2004 means — and what it does not
The year 2004 refers to the founder’s baking experience. It is not automatically the founding date of ARTIBAKE or Sourdough Egypt as the current brand.