BREAD BEATS

16/06/2026

Behind the Beats:
Where the Journey Began 🇫🇷✨

Here is a quiet village in the South of France called Saint-Bertrand-de-Comminges.

This is where I truly learned the soul of baking. And this video features the incredible work of my dear friend, Tulip. 🌾👩‍🌾

Tulip isn't just a baker; she is a guardian of a timeless craft. Her daily life is a beautiful, radical quest for a bread that honors the earth. A quest that respects raw, uncompromised ingredients, heritage grains, and the slow, breathing rhythm of the traditional artisan making process. Standing alongside her in that beautiful village, watching her read the dough and listen to the fermentation, changed my entire perspective on what bread should be.

When I founded Bread Beats, I promised to bring that exact same devotion, integrity, and respect for the living art of sourdough here to Vietnam.

Turn the sound up, watch the video, and immerse yourself in the textures, the patience, and the passion that inspired everything we do today.

Tulip, thank you for sharing your mastery. Saint-Bertrand-de-Comminges will always be in the DNA of every loaf we bake in Saigon.

Watch the full video below. 🎧👇
https://youtu.be/R3q8AuQugIw?si=A6m7w-baZ8v6npcK

Nom de la boulangerie : FOURNIL RÉSISTANCE📍 Adresse : 21 chemin de...

11/06/2026

Hello everyone! 👋🎧

I know it’s been incredibly quiet here lately, and I want to apologize for the radio silence. Behind the scenes, I have been pouring 100% of my energy into building the next chapter of Bread Beats.

To be completely honest with you, it has been an intense, challenging, and thrilling rollercoaster ride. Transitioning from a small micro-bakery setup to a professional production scale takes a lot of grit, sweat, and patience. But today, I am incredibly proud to share a massive milestone with you:

We have officially secured our new dedicated baking lab! 🏗️🔥

The space is currently undergoing full renovation right now to install our heavy machinery. What does this mean for you? It means very soon, we will finally have the capacity to produce larger quantities of the artisan sourdough and baguettes you’ve been waiting for—without ever sacrificing the slow, hand-kneaded, long fermentation process that makes our bread what it is.

The rhythm is picking up, the ovens are coming, and BB is officially coming back soon, better and stronger than before.

I want to deeply thank all of you for your patience and for keeping your trust in me during this transition. It’s your passion for real bread that keeps me pushing through the long days.

We are almost there. If you have friends, neighbors, or fellow food lovers in Saigon who miss real, authentic bread, please spread the word and invite them to the group! I’ll be sharing a sneak peek of the renovation and the new machinery here very soon.

Get ready for the crunch... the bass is about to drop. 🥖💥

Thank you for being part of the crew !!!

03/06/2026

Welcome new comers !

At BREAD BEATS✨️🥐🍞🥖, we're not just baking, we're basically mad scientists of sourdough.

We're all about that real deal, crafting loaves that are total masterpieces – seriously, they belong in a gallery (but also in your belly).

Forget boring bread. Our secret sauce? A super chill, super long fermentation party with our bubbling sourdough starter. We're always messing around with wild combos and dropping bold, unexpected flavours that'll blow your tastebuds away.

Think deeply rooted vibes with a punch of "whoa, what was that amazingness?!"

We're all about those unique, small-batch beauties because, let's be real, who wants mass-produced meh?

We're hoping this whole bread alchemy thing turns your bakery run into a full-blown adventure of taste, experimentation, and pure, unadulterated pleasure.

Come get a slice of the magic! ✨🍾😋