Bread & Salt sourdough cafe

Bread & Salt sourdough cafe Leading the sourdough scene since 2013. We always aim to exceed your expectations.

Enjoy our sourdough bread and in house deli, elaborate sandwiches, both classics and innovative, paired with premium specialty coffee. Bread & Salt aims to spread awareness to the true value of good real bread, made the old fashioned way, using only our own home grown wild yeast (Levain Naturel), and using the slow fermentation method to produce a healthy, natural and extremely digest bread. Launc

hing the hashtag we try to give back the trust and respect real bread deserves. Our sourdough bakery cafe also host a sourdough hotel, and we serve premium artisanal coffee, freshly roast, for the best quality you can get. Our sandwiches are all prepared fresh and sourcing fellow artisans who have the same passion for freshness and quality. No cans, no processed ingredients ...we know the names of the persons who are making, raising or growing our raw materials!

We don’t follow traditions.We reinterpret them—truthfully.Our hot cross buns are 100% naturally leavened,slowly fermente...
04/04/2026

We don’t follow traditions.
We reinterpret them—truthfully.

Our hot cross buns are 100% naturally leavened,
slowly fermented with levito madre,
filled with dried fruits soaked in rum and cognac,
and finished with delicate notes of orange peel.

No shortcuts. No commercial yeast.
Just time, care, and intention.

Scarcely available.

We don’t buy our yogurt… we make it.Slow, careful preparation for a texture that’s thick, creamy, and naturally tangy—ju...
23/03/2026

We don’t buy our yogurt… we make it.
Slow, careful preparation for a texture that’s thick, creamy, and naturally tangy—just the way it should be.

Some say it tastes like Greece…
we think it tastes like home.

While winter is upon us, indulge yourself with some cheese and wine soirée. Make it more interesting with a box of Carré...
03/02/2026

While winter is upon us, indulge yourself with some cheese and wine soirée. Make it more interesting with a box of Carrés Sablé and elevate the experience

No shortcuts.No excess sweetness.Our Forêt Noir Bûche is built the way it should be:In-house made Saint Moret, folded in...
28/12/2025

No shortcuts.
No excess sweetness.

Our Forêt Noir Bûche is built the way it should be:
In-house made Saint Moret, folded into light crème chantilly,
soft notes of rum and vanilla,
finished with high-quality chocolate shards and red currants for balance.

Quietly precise.
Unapologetically authentic.

Available only upon pre-orders for New Year

Christmas is always special, here’s a glimpse of what we have set for our menu this year. Make sure to call dibs on your...
16/12/2025

Christmas is always special, here’s a glimpse of what we have set for our menu this year. Make sure to call dibs on yours! Happy Holidays to everyone 🎄🎅.

Christmas is always special, here’s a glimpse of what we have set for our menu this year. Make sure to call dibs on your...
16/12/2025

Christmas is always special, here’s a glimpse of what we have set for our menu this year. Make sure to call dibs on yours! Happy Holidays to everyone 🎄🎅.

Les Carré sablé, new additions to our lines. These elegant bites are dangerously binging. Made with premium french butte...
06/10/2025

Les Carré sablé, new additions to our lines. These elegant bites are dangerously binging. Made with premium french butter and natural ingredients, no flavorings or colorants or any kind of preservatives, they are perfect for any occasion anytime of the day.
Both sweet and savory options, Orange intense with candies orange peel bits, Cocoa with dark chocolate bits, Parmesan and sun dried tomatoes, Thyme and sesame to give the oriental feel.

We’re looking for a passionate, skilled, and creative soul to join our bakery 🌾🍞✨Bread and Salt is a family owned sourdo...
11/08/2025

We’re looking for a passionate, skilled, and creative soul to join our bakery 🌾🍞✨

Bread and Salt is a family owned sourdough bakery where every loaf is an artwork and every pastry tells a story.
We’re opening the door for a female Assistant Baker who can bring both skill and artistry to our kitchen — someone with experience in pastry and bread making who values precision, creativity, and the beauty of handmade work.

If your hands know the language of dough and your heart beats for baking, we’d love to hear from you. 💛

📩 Send your CV via WhatsApp: 79177077

We only make our sourdough croissants on Saturdays.Because it takes time. Patience. We didn’t follow any guide.We didn’t...
23/05/2025

We only make our sourdough croissants on Saturdays.
Because it takes time. Patience.

We didn’t follow any guide.
We didn’t copy anyone’s method.
We listened — to the dough, to the butter, to the rhythm of our wild yeast.

What came out is not like anything else on the market.
Not puffed up. Not overly sweet.
Just honest, layered, deeply fermented flavor.
Croissants with soul.

We only make them once a week. Because that’s how long it takes to make something this alive.

NEW! Sourdough sweet buns with dark chocolate bits, candied orange peels and candied ginger. Pure levito madre no yeast,...
26/04/2025

NEW! Sourdough sweet buns with dark chocolate bits, candied orange peels and candied ginger. Pure levito madre no yeast, just an astonishing taste!
They will be available only on Saturdays, make sure you put dibs on yours!

We’re hiring a Sales Lady to join our farmers market crew!Love sourdough? Enjoy connecting with people? Join us at Souk ...
23/04/2025

We’re hiring a Sales Lady to join our farmers market crew!
Love sourdough? Enjoy connecting with people? Join us at Souk el Tayeb every Saturday from 8AM to 2PM and be part of the Bread and Salt story.

We’re looking for someone warm, responsible, and full of good energy — if that sounds like you (or someone you know), DM us to apply!

Let’s make Saturdays smell like fresh bread.

Ten years of experience 4 days of fermentation and a couple of seconds to devour.We’ve been making the aged bread since ...
19/04/2025

Ten years of experience 4 days of fermentation and a couple of seconds to devour.
We’ve been making the aged bread since we first started in 2015, the long fermentation makes the dough practically devoid of gluten and that’s the main reason this bread is not shaped, it would not hold its shape, but simply cut or placed in a tray for a delicious focaccia!

Address

Charles Malek Avenue Facing Sagesse School
Beirut

Opening Hours

Monday 08:30 - 17:00
Tuesday 08:30 - 17:00
Wednesday 08:30 - 17:00
Thursday 08:30 - 17:00
Friday 08:30 - 16:00
Saturday 08:30 - 16:00

Telephone

+96179177077

Website

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