Cebuanos’ palates have evolved thanks to endless exposure to different cuisines, takes on classic dishes, and lifestyle preferences. This could be one of the many challenges restaurants perpetually face.
But for Café Georg, accommodating these demands comes naturally. Though their all-time favorites already offer variation, they continue to expand in step with the now-norm of health-conscious dining by introducing plant-based entrées and sugar-free desserts.
Recently, a treat arrived for those who love bread and everything it can be made into. What started as a pandemic project has since grown into a full-blown sourdough line, with four flavors that have given Cebu a slice of something good.
Patience is a virtue, even with sourdough
The names Café Georg and Oh Georg! might ring a bell for every Cebuano, as these sister-run outlets have been serving since 1998. Guided by the simple phrases that describe their philosophy, “Comfort food. Real food,” the brand has spent years perfecting exactly that.
Even in baking bread, they show the same care that defines the rest of their menu. Before their sourdough line became part of their offerings, co-owner Bunny Ludo-Alcordo used the early days of lockdown to better understand the craft and offer the in-house sourdough we know today.
There are currently four flavors available: Classic, Chia Flaxseed, 7-Grain, and Cinnamon Raisin. Among them, the Classic remains the top choice as customers prefer its versatility. Some take it home and toast it with olive oil or butter; others build sandwiches with it. Meanwhile, the grilled cheese using sourdough from their menu has also gained its own following.
Though many people are now more aware of sourdough’s health perks, Café Georg’s customers return to it simply because it tastes good. As the owners put it, a well-made bread is a joy to have. That joy is what they work to bring out in every loaf.
What makes a good sourdough depends largely on time and skill. A single batch takes around 24 hours from mixing to baking. If you include the time spent feeding the starter (which they affectionately named Max), the entire process takes about 36 hours. Each step helps develop the flavor and structure that sourdough fans have come to expect.
So much effort goes into each loaf to make sure it’s worth the slice. When asked whether sourdough will become a bigger part of the brand, the answer was a definite yes. As for what’s next, the co-owner’s response stays on-brand: “You’ll know when you see it.”
What’s on the other side of the table
Outside of sourdough, the brand continues to upgrade its menu by balancing Cebuano classics with options for every preference. Fresh-caught fish and sugar-free options complement a lineup that includes all-time favorites like the spinach dip, pork chops with garlic herb butter, and Mexican salad.
The owners have always strived to make dining at Café Georg or Oh Georg! feel familiar. Regulars come for comfort, company, and a good meal. For Cebuanos who have moved away, these spots are often the first stop when they come home.
You can visit Café Georg along Gov. Cuenco Avenue in Banilad, Cebu City, or drop by Oh Georg! at Ayala Center Cebu. Tap and swipe through your favorites on their website at cafegeorg.com.
