Our
Story

In November 2013, Cookies & Pies was born — a cloud kitchen family business built around a simple belief: that real food, made with premium ingredients and genuine care, could build something lasting. It was also a personal mission — to create a platform that empowered Hadil, my wife and partner in crime, to do what she does best.

What started as a home kitchen operation quickly proved there was a serious market for quality. We baked. We delivered. We refined. And we listened closely to what the market was telling us it needed.

Between 2014 and 2016, we extended into bakery and pastry lines, rebranded, and built a proper digital presence. By 2016, a new chapter opened: the Kitchen Three Culinary School.

Working alongside the Egyptian Chefs Association and a growing network of professional chefs, we began delivering structured culinary training — for seasoned professionals sharpening their craft, for food entrepreneurs turning passion into business, and for home cooks ready to take their kitchens seriously. The school became the beating heart of our training pillar, and it remains so today.

Alongside it, we launched kitchen rental — giving operators, chefs, and food startups access to a fully equipped, professional kitchen for menu testing, chef evaluations, event execution, and hands-on courses. No overheads. No compromise on quality.

With the school running and the cloud kitchen taking shape, we wanted to see what our kitchen could do in the retail aisle. So in 2017 we launched two consumer brands in parallel — different categories, same conviction that quality starts at the ingredient.

The first was Fresco — a jam and preserves brand built on one uncompromising rule: every jar started with true fresh fruit, sourced seasonally at peak, cooked and jarred in our own kitchen. No concentrate. No shortcuts. We developed the recipes, ran production, designed the packaging, and put Fresco into specialty retail across Cairo.

The second was an infant food venture — convenience meals for Egyptian babies, built for parents who read every label. Infant food is the hardest category in food: the nutritional precision is unforgiving, the compliance environment is dense, the parent-trust required is absolute. We formulated the recipes, navigated regulation, engineered shelf life, and launched to market.

Both brands taught us what it takes to build CPG in Egypt — the supply chain, the retail relationships, the margin math, the moment a product leaves your kitchen and lives on a shelf. Both brands wound down in 2020 when Corona collapsed fresh-fruit sourcing and retail distribution. What we learned from them is now embedded in every consumer-brand engagement we take on as consultants today.

In August 2018, we opened our own Kitchen Three cloud kitchen and went B2C and B2B with full conviction. We launched our frozen product line — vacuum packed, no preservatives, no additives — bringing chef-quality meals into Egyptian homes.

We contracted school cafeterias, delivering nutritious daily meals to students across New Cairo and the New Capital. We secured corporate accounts, becoming the culinary partner of choice for companies, banks, and institutions needing consistent, high-quality food for their people.

We were no longer just advising the food industry. We were operating inside it, at scale, every day.

By 2018, culinary consultancy had become a core offering in its own right. Clients kept asking us how we did what we did — how we developed recipes, structured kitchens, sourced suppliers, built brands. So we formalized it.

Everything came together under one name: Kitchen Three — a full-service culinary consultancy operating across eight pillars, from concept and brand design to chef placement, technology, and site selection.

In 2020, COVID-19 shut everything down. We lost accounts. We regrouped in silence.

What came out of that period was clarity. In June 2021, we launched Kitchen Hive — an international-standard cloud kitchen facility in New Cairo's industrial zone, built to a specification no local competitor has matched since: HACCP certified, Codex Alimentarius compliant, fully equipped, and ready for serious food businesses.

We didn't rebuild what we had. We built what the market needed next.

Thirteen years on, Kitchen Three is one of Egypt's culinary consultancies operating across all eight pillars of the F&B business, offering a world-class service of chef matchmaking and an online culinary academy with hands-on training for a wide range of food industry B2C and B2B clients and partners.

Our clients range from first-time Cairo investors and growing F&B brands to international groups entering Egypt. What they all share is the same starting point we had in November 2013: a belief that quality, made with the right ingredients and the right people, is the only recipe that lasts.