Mohamad Kreidly, founder and CEO of Sourdough Bakery & Café, talks to HN about why lovers of baked goods are increasingly opting for authentic products, lovingly crafted with artisanal techniques and ingredient transparency.
How did the Sourdough Bakery and Café story begin?
Before launching Sourdough Bakery and Café, I spent several years working at the intersection of software engineering, consulting and hospitality. My passion for sourdough was born in San Francisco, where I first fell in love with the slow fermentation process and its potential to turn simple ingredients into something truly special. That fascination turned into an obsession and eventually led to the launch of Sourdough – a bakery and coffee concept rooted in craftsmanship, fermentation and flavor.
What drew you specifically to sourdough as a product and concept?
To me, sourdough is a philosophy as much as it is a product. It embodies patience, simplicity and depth. There’s a kind of quiet magic in mixing flour, water and salt, letting time do its work. The end result is bread that’s not only healthier and easier to digest, but full of character and soul. I was drawn to it because it represents a return to fundamentals, and in an age of machinery and additives, I wanted to build something that respected tradition while pushing it forward. To me, sourdough is a philosophy as much as it is a product. It embodies patience, simplicity and depth.
What sets Sourdough Bakery and Café apart in a competitive market?
We don’t just bake bread, we ferment ideas. Sourdough Bakery and Café isn’t about jumping on a trend; it’s about elevating every element of the experience. From our naturally leavened loaves and hand-laminated croissants to the way we pair our bakes with specialty coffee and thoughtfully composed meals, everything is intentional. Some of our doughs ferment for up to 60 hours. We work with wild yeast. We use high-quality, organic ingredients when possible. And our spaces are designed to feel both soulful and modern. In short, we bridge the gap between artisanal technique and café culture.
Why do you think sourdough has become so popular?
I think people are craving authenticity. During the Covid-19 pandemic, many people discovered sourdough at home. It was therapeutic, tactile and rewarding. That experience ignited a deeper appreciation for what ‘real bread’ means. Beyond that, sourdough aligns with the shift toward wellness, slow food and ingredient transparency. And more and more people want to eat things that feel purposeful. What has been the initial response from Sourdough Bakery and Café’s customers? Honestly, the response has been incredibly humbling. We’ve built a loyal following of like-minded people across all our locations, and it’s not uncommon to see regulars come in multiple times a week. Not just for the bread, but for the atmosphere, the coffee and the brunch. I think we’ve struck a balance between being elevated but approachable. Seeing people gather around our tables and hearing them talk about how our bread reminds them of childhood, of travel or how it just makes them feel good. That’s the greatest reward for all of us at the bakery.
Do you have any plans to expand?
Yes, growth is very much on the horizon. We will soon open a venue in Dbayeh at ABC Mall, combining a bakery counter with a gourmet café-style menu. We’ve also had interest from regional investors, so the GCC may well be part of the next chapter. But I think what I’m most excited about is the launch of our Sourdough Artisanal Baking Academy. Located at the Roumieh Manufactory, this is a new educational initiative dedicated to teaching people the craft of sourdough baking. It’s open to home bakers, culinary students and anyone who’s simply curious about bread and fermentation. The academy is about passing on the knowledge and joy of working with living dough. It’s our way of giving back to the community and keeping the sourdough culture alive and growing.
