©2023 by Bread. Proudly created with Wix.com

Follow us:

Subscribe for hot updates
Sweet Treats

Tusk Bakery

Bread with Soul

 
Sourdough Bread
Fresh Sandwiches

Our Yummy Stuff

About the Bakery

Tusk started out in 2016 as a small bakery and cafe on a corner in the Badawi neighbourhood in Beirut. From the beginning, we have made bread the traditional, slow way: natural sourdough culture and long fermentation, aiming for great flavour and high nutritional value. After a year in business, the bakery moved and grew into its current premises in Mar Mikhael. Above the basement  bakery is our small shop where you can find our bread, pastries and sweet treats as well as freshly ground coffee, sandwiches and cold drinks.

About the Bakery

Tusk started out in 2016 as a small bakery and cafe on a corner in the Badawi neighbourhood in Beirut. From the beginning, we have made bread the traditional, slow way: natural sourdough culture and long fermentation, aiming for great flavour and high nutritional value. After a year in business, the bakery moved and grew into its current premises in Mar Mikhael. Above the basement  bakery is our small shop where you can find our bread, pastries and sweet treats as well as freshly ground coffee, sandwiches and cold drinks.

Wholesale

As well as supplying our community with the best bread we can bake, we work with restaurants and cafes in Beirut to provide them with top quality bread that fits into their menus. All of our regular breads can be adapted to suit your needs and we are open to suggestions for new products.

Our Supply Chain

We believe the food and beverage sector has a big role to play in supporting responsible agriculture and food production practices, and that agriculture is a hugely important part of the economy and society. We source as much of our ingredients as possible from local producers with a holistic, sustainable approach. These people are a crucial element of our business and our community.

Meet The Team

Matt Saunders

Tusk’s founder and head baker. He started baking while at University because he couldn’t find any bread close to the good, real bread of his childhood; he soon discovered sourdough and never looked back. The ambition to open a bakery began possessing him in 2010. After living in Scotland, Switzerland and London, he moved to Lebanon in 2015 and finally realised that ambition by opening the first outpost of Tusk in 2016. He hopes for a stronger connection between humans and the land through a radical reimagining of agricultural practices and of the food chain; such a change would have a huge, positive impact on society and human happiness.

Mario Sahyoun

Head of pastry at Tusk. He lives and breathes pastry, and has been working in the field for 14 years, moving between different Patisseries before landing at Tusk and being thrust into the new realm of bread. Having learned the essential of sourdough fermentation, Mario is now comfortable with both the physically demanding work of bread baking and the delicate precision of pastry.

Khaled Mahmassani

Head of bread and viennoiserie, grew up in Dubai and was part of the first wave of European-style bakers there before moving home to Lebanon in 2015. Khaled is a disciple of bread, and has a particular passion for natural sourdough fermentation. He has honed his craft by working at a range of different bakeries around the world and studying in what is arguably the epicentre of the modern sourdough universe, San Francisco.