Bread & Salt sourdough cafe

22/07/2026

Every layer of packaging cost money. That cost doesn’t disappear — it transfers into the price you pay and out of the food itself. Someone has to do the math. We did.

Every layer of packaging cost money. That cost doesn’t disappear — it transfers into the price you pay and out of the food itself. Someone has to do the math. We did.

15/07/2026

10/07/2026

A new entry to our blog! Give it a read

Craft and Knowledge Alain Bejjani 7/10/26 Craft and Knowledge Alain Bejjani 7/10/26 Sourfaux: What's Really in Your Sourdough Loaf Sourdough is on every menu in Beirut right now. Some of it is real. A lot of it isn’t. Here’s how to tell the difference. By Alain Bejjani, Bread and Salt Sourdough ...

06/07/2026

Why does bread go stale? And why won’t we slice it before 10:30am? We finally wrote the full explanation. Follow the link below to read the blog:

https://www.breadandsaltlebanon.com/journal

25/06/2026

We finally wrote it down.

The story of how Bread and Salt started in a home kitchen in 2015, found its way to the farmers market, opened on Charles Malek Avenue in 2017 — and kept going through a revolution, a pandemic, the port blast, an economic collapse, and two wars.

We only closed two days.

Read the full story on our Journal:

www.breadandsaltlebanon.com/journal/we-only-closed-two-days

20/06/2026

We only make these once a week. On purpose.

100% levain sourdough croissants. Saturdays only. Miss it, wait till next week. 😊

📍 Bread and Salt, Ashrafieh

25/05/2026

A small informative post about the new “60h-72h fermentation” trend.

Lately, people started associating extremely long fermentation with healthier or more artisanal bread.

But fermentation is not a stopwatch competition.

A dough spending 60 hours in near-hibernation cold temperatures is very different from a dough actively fermenting in balanced conditions for 24 well-managed hours.

More time does not automatically mean better bread.

In fact, excessive fermentation often weakens gluten, increases acidity too much, dries the crumb, and shifts flavor from balanced and aromatic into overly sour and tired.

Good sourdough should taste alive, wheaty, caramelized, and balanced — not aggressively acidic just because it stayed longer in a fridge.

Another important detail:
very long fermentation usually requires stronger flour, enriched doughs, or heavily adjusted formulas to prevent the dough from deteriorating over time.

Real bread science is more nuanced than internet trends.

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.

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.

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