Bread
Sourdough Loaf
₦3,500
A 36-hour ferment, blistered crust, open crumb.
Quantity
1
Description
Our starter is four years old. The loaf ferments for 36 hours and bakes in a covered pot for the crust. Best sliced the day after.
5.0
38 reviews
Real sourdough
Open crumb, sour, blistered crust. Nothing like it in Lekki.
Day two
Better toasted on day two, as they said.
