This is our story

Our journey with sourdough dates back to 2013, when curiosity, books, and plenty of trial and error led us into the fascinating world of natural fermentation.

By 2015, our breads had found their way into organic shops, bicycle deliveries, and eventually Souk el Tayeb, where we had the pleasure of introducing our craft to a growing community.

In June 2017, we opened the doors of Bread & Salt in Achrafieh, Beirut, giving our passion a permanent home.

Over the years, our kitchen has grown beyond bread. From naturally fermented pastries to house-cured meats, sandwiches, and preparations made from scratch, we continue to approach food with the same curiosity and attention to detail.

Along the way, we’ve faced challenges, adapted, experimented, and learned. Yet our original sourdough culture remains at the heart of everything we bake.

There’s always something new to discover, and we’re still learning.

Artistically Authentic, Always True.