Why Real Sourdough Takes Time (And Why It’s Worth The Wait)

In a world of instant everything, we do things differently at BRĒD. Our sourdough starter has been nurtured for years, and each loaf takes 24 hours from start to finish. Why? Because real sourdough can’t be rushed.

Traditional sourdough fermentation doesn’t just create that signature tangy flavor and crispy crust—it actually makes the bread more digestible. The long fermentation breaks down gluten and phytic acid, making nutrients more bioavailable. It’s bread the way it was meant to be made, before commercial yeast and quick-rise shortcuts.

When you bite into our Classic Sourdough Loaf, you’re tasting centuries of baking tradition, natural ingredients, and the patience that turns flour and water into something extraordinary. That’s the BRĒD difference.

Visit us at Mall of Emirates to experience sourdough done right.