Fresh, daily
Nothing on the shelf is older than the day. Unsold bread leaves the counter at closing.
A Doha bakery since 1978
Al Gharafa Automatic Bakeries was established in 1978 and was known among the people as the Bin Mohayn bakery, after the grandson of its founder, Mohammed bin Rashid Al Mohayn.
Our story
From the tabun to the automatic line
The bakery started with manual tabun ovens, working through fifteen bags of flour a day. Semi-automatic ovens lifted that to thirty-five bags and made the bakery a fixture of the neighbourhood.
In 1997 Mr. Ibrahim Hashim joined as a fifty percent partner. The bakery moved to a new facility and went fully automatic: automatic ovens, fermentation rooms, computerised lines and printers, with customised warehouses for flour and packaging.
Today a 552 square metre bakehouse and more than fifty-five staff bake 40,000 flatbreads and 7,500 loaves every day, plus a growing range of sweets that reaches one to one and a half tonnes each Eid.
1978
Milestones
Five decades, one oven philosophy
- 1978
The bakery opens with manual tabun ovens, fifteen bags of flour a day. Neighbours call it the Bin Mohayn bakery.
- Semi-automatic ovens
Production rises to thirty-five bags a day.
- 1997
Ibrahim Hashim joins as a fifty percent partner. New facility, fully automatic lines, fermentation rooms and computerised production.
- 2023
Brand refresh: the 1978 script logo is kept, a matching Arabic mark is drawn, and the wheat-and-sketch identity reaches packaging, uniforms and the shop.
- Today
552 m², 55+ staff, 40,000 flatbreads and 7,500 loaves a day, sweets by the tonne at Eid, and a mobile app for daily orders.
The bakehouse
Built for every morning
Numbers from the bakery floor. Everything is baked in Al Gharafa and sold the same day.
- 552 m²
- Automatic ovens, fermentation rooms and customised warehouses on one floor.
- 40,000
- Arabic khobz on the automatic line, from six in the morning.
- 7,500
- Toast, brown and seeded loaves, rusk and buns.
- 55+
- Bakers, pastry chefs, counter staff, drivers and maintenance.
- 1–1.5 t
- Maamoul, cookies and petit four in gift tins, ordered weeks ahead.
- 2
- The founding Al Mohayn family and Ibrahim Hashim, partner since 1997.
What we stand for
Bake it today, sell it today
Natural ingredients
Flour, water, yeast, salt. Sweets with real butter, dates and nuts.
Fair prices
Khobz stays a neighbourhood staple. Volume on the line keeps the price down.
Family-run
Three generations and two partner families, still on the bakery floor.