This is our story

Bread and Salt started in 2013, long before sourdough became a trend in Lebanon.

What began as a simple home experiment, soon became the foundation of everything we stand for today. With little to no information available on natural fermentation at the time, we relied on professional books, trial and error, and a deep commitment to understanding the craft. Over time, our levain grew stronger, and so did our passion for making real bread, bread with integrity, depth and soul.

By 2015, we took the leap and made Bread and Salt an official business name, we started selling our sourdough bread in organic and health shops and soon later we joined the family of Souk el Tayeb, the weekly farmers market. We also reached our niche clientele though a bicycle delivery service. We weren’t just baking; we were setting the foundation for Lebanon’s sourdough movement, educating people on the benefits of natural fermentation and the reality of processed bread.

In 2017, we opened our dream bakery, Bread and Salt Sourdough Cafe in the heart of Ashrafieh, Beirut; serving handcrafted sourdough bread, premium specialty coffee, and a few simple, honest bites. As the years passed, our menu grew, just like our philosophy. Everything is made in-house, from scratch, using the best ingredients we can source, without unnecessary complexity. We make the food we eat!

Today, while the market has grown and trends have shifted, we remain true to our roots. Our bread is still 100% naturally leavened, with no commercial yeast ever, We continue to serve great coffee, and we even make our own deli meats, setting ourselves apart in an industry that has rapidly expanded, what has never changed is our commitment to authenticity, quality, and the belief that good food speaks for itself.

Artistically Authentic, Always True.