Founded in 2021 by Shine & Mo, Zubi Bakes has reimagined the art of sourdough in Kenya, crafting a culinary legacy rooted in tradition and innovation, with a drive towards environmental stewardship.
Our philosophy transcends mere bread-making — it is a dedication to ingredient purity and community responsibility.

We reject the industrialised approach of modern baking, choosing instead to work exclusively with untreated, locally-sourced flours and the most elemental ingredients: water, salt, and our living sourdough culture, Zaara.

Our commitment means NO Preservatives, ZERO Additives, No Shortcuts — and crucially, no waste.

Zero Waste as Sacred Practice.

Every grain of flour, every drop of water, every moment of fermentation serves a purpose in our bakery. We operate on the principle that true craftsmanship leaves nothing behind — imperfect loaves transform into artisanal breadcrumbs and croutons, unsold daily baked bagels become gourmet bagel chips, and even our daily cleaning follows circular principles that honour both hygiene and environmental responsibility.

Our lean production methodology isn't merely efficient — it's ethical. We bake what our community needs, scheduled customer orders; when they need it, eliminating the unconscionable waste that plagues industrial food systems. This approach demands intimate knowledge of our customers needs, meticulous planning, and the courage to sometimes say "sold out" rather than compromise our values through overproduction.

The Economics of Conscience.

We believe that sustainable baking requires sustainable business practices. By eliminating waste, we eliminate unnecessary costs — savings we reinvest in fair wages for our team and premium payments to our suppliers. Every byproduct becomes an input elsewhere: our sourdough discard nurtures new fermentation projects. This creates a virtuous cycle where conscious responsibility and economic viability strengthen each other.

Today, led by a team; passionate about authentic fermentation, Zubi Bakes maintains an unwavering commitment to the craft of slow bread: an artisan approach that honours natural fermentation, supports local producers, eliminates waste at every stage, and celebrates the transformative power of time-honoured baking techniques. Nestled in the vibrant neighbourhood of Gigiri, Nairobi, our bakery stands as the heart of Kenya's artisanal sourdough movement — a place where ancient grain wisdom meets contemporary environmental consciousness, where every loaf represents not just nourishment, but a commitment to the planet that sustains us all.

Each loaf from Zubi’s is a testament to our belief that exceptional bread and exceptional stewardship are not just compatible — they are inseparable. This is bread with purpose, crafted with conscience in time honoured traditions, with tomorrow in mind.