In recent years, sourdough bread has captured the attention—and appetites—of food lovers around the world. In Lebanon, one artisan bakery is leading the way in redefining how people experience bread. Founded by Mohammad Breidy, Sourdough Bakery and Coffee Shop has built a loyal following through its commitment to natural ingredients, long fermentation, and a genuine passion for the craft. In this interview, Mohamed shares the story behind Sourdough Bakery, the inspiration that sparked his journey.
What inspired you to start baking sourdough, and why did you bring this concept to Lebanon?
During the COVID-19 pandemic, sourdough became popular thanks to its presence on social media and YouTube. People were drawn to baking at home—not only to avoid contact with others but also because it offered a hands-on, comforting experience. As people learned more about bread and fermentation, their interest grew significantly.
We’ve been thrilled with the response from customers. Across our locations, we’ve built a community of like-minded people who sometimes visit more than twice a week. They come for our long-fermented bread, for brunch, and for the coffee culture that we’re committed to delivering.
Are you planning to open more locations or expand?
Absolutely. We’re excited about expanding. Our next project will be at ABC Mall in Dubai, where we’ll offer bread and coffee in a gourmet-like experience.
We’re also launching a new academy dedicated to teaching people how to bake sourdough at home—whether you’re a professional chef or a curious home baker. This will be a space to share our experience and give back to the community by adding real value to those interested in fermentation and quality bread.
What makes sourdough bread different from regular bread, in terms of taste and appearance?
Sourdough is made with very simple, natural ingredients: flour, salt, and water. We also like to add a fourth ingredient—thyme—because it’s essential in our approach to sourdough baking.
The process is hands-on and can be done with home equipment like a standard oven. It requires attention to detail and patience, but the simplicity of the ingredients allows people to connect deeply with the experience of baking and enjoying their own bread.
What can visitors expect when they walk into your bakery?
At Sourdough Bakery, we pride ourselves on creating a welcoming atmosphere. We love introducing customers to the variety of breads we offer. We highlight our use of organic ingredients whenever possible and emphasize our technical expertise—especially our use of long fermentation, with some breads fermented for 48 to 60 hours.
What’s your favorite item on the menu?
My favorite is the Mountain King Rye. It’s a Scandinavian recipe made with dark rye flour imported from Germany, and it’s certified organic. The flavor and texture are truly unique, and it represents our most authentic, back-to-the-roots recipe.
Do you have any tips for beginners who want to start making sourdough at home?
Yes—start simple. You don’t need a lot of ingredients or equipment. Begin with a basic recipe using just flour, salt, and water. Get high-quality flour, preferably from a local bakery. If you visit us—or another bakery—you can ask for a sourdough starter (levain), which is all you need to begin experimenting.
Use your home oven—ideally with a cast iron pot or Dutch oven. I recommend baking over the weekend: start on Friday, and you’ll have great bread ready by Saturday evening, with leftovers for Sunday brunch with your family.
Where are your branches currently located, and when is the next one opening?
Our flagship branch is in Broumana. We also have a location at Beirut Souks, and we’ll soon be opening at ABC Dbayeh.
