The Beginning
Bread First, Everything Else Follows
Sourdough Cafe was built on a simple conviction: that slow-fermented bread — made with time, water, flour, and a living starter — is one of the most honest things you can put on a table. That conviction became a cafe in Tomas Morato, Quezon City, where neighbors would stop in for a loaf and end up staying for lunch.
What started as a neighborhood deli evolved naturally into an all-day bistro. The menu expanded around the bread: tapas to share before a glass of wine, handmade pasta using the same organic sour dough flour, and main plates inspired by the kitchens of Seville and Rome. Each dish keeps the same ethos — unhurried, ingredient-forward, unfussy.
The name "Coffee 'til Wine & Dine" is not just a tagline — it is the actual operating philosophy. Sourdough Cafe opens in the morning with specialty coffee and breakfast plates, shifts into a bistro at lunch, and runs deep into the evening with curated natural wine and cocktails. The menu never resets; the table never closes.
