The Art of Sourdough: Why We Start at 4 AM

There’s a reason our sourdough tastes different from what you get at the supermarket. It starts with time.

The Starter

Our sourdough starter — we call her Mak — has been alive since 2019. She’s a living culture of wild yeast and bacteria, fed daily with a mix of local whole wheat and bread flour. The flavour she produces is uniquely ours.

The Process

At 4 AM, while most of Bangsar is still asleep, our head baker begins the day. The dough was mixed and shaped the night before, spending 12-18 hours in cold fermentation. This slow process is what gives our bread its deep, complex flavour and that signature chewy crumb.

Why It Matters

We could take shortcuts. Use commercial yeast, skip the overnight proof, pump out loaves in 3 hours. But you’d taste the difference. And so would we.

Every loaf we sell has at least 24 hours of care behind it. That’s not marketing — that’s just how good bread is made.

Come by any morning before 10 AM for the freshest selection. Once they’re gone, they’re gone.