The Lebanese Bakery

The Lebanese Bakery opened in Beirut's Achrafieh district, founded, in the company's own words, "by two Lebanese brothers in honour of their childhood memories," with a stated mission to bring artisanal baking back into neighborhood daily life. Its own site frames manousheh and mouajjanet, the two products the bakery is built around, as "two pillars of Lebanese culture and cuisine."

The Beirut flagship, on Salim Bustros Street, bakes manousheh in a wide range beyond the classic za'atar version — cheese, meat, egg and vegetable variations among them — alongside mouajjanet, bite-sized savory and sweet bakes, and kaake, a sesame-crusted bread used for the shop's sandwiches. It opens early and stays open late, 7:00 a.m. to 11:00 p.m. daily, matching how manousheh is actually eaten in Lebanon: as much a morning and late-night habit as a sit-down meal.

What began as a single Beirut bakery has since opened outposts in Qatar, Bahrain, Cairo, Riyadh and London — a modern retail footprint built entirely on the manousheh and mouajjanet the brand was founded on, with each location keeping the same signature-manousheh menu format and the same daily rhythm as the Beirut original. The dough and the taboon-style oven stay the through-line; the presentation is what has been updated for each city.