04 / Story
The Process
Flour, water, salt, time. Our starter has been alive since the first day we opened. It is the oldest thing in the kitchen.
Started in a small Gulshan kitchen, 2019.
ALBA was founded by two people who were frustrated with a simple problem: Dhaka had extraordinary cooks, extraordinary produce, and no place that treated a Tuesday breakfast like it mattered.
We opened with twelve seats, a borrowed oven, and one sourdough loaf per day. The first batch sold out before 8 AM. The second day, we baked three. Then six. We have not stopped since.
“We wanted the kind of place where the bread is still warm, the coffee is still honest, and nobody rushes you.”— Founders, ALBA Kitchen
72hminimum fermentation
12local farm partners
0preservatives used
5 AMwe start baking
