About Us

Masa Madre started out of pure passion and hankering for real, artisanal and unapologetically sustainable bread. It’s a project born out of desire to educate and feed our growing community with real food containing high nutritional value.

Ever since the beginning, Masa positioned itself as a platform for experimental baking. We find pleasure in marrying traditional baking with carefully selected ingredients from around the world, or in pushing the potential of overlooked local ingredients.

Masa Madre started in a home kitchen in 2019.
Since then, our team has grown and now includes 20 full-time employees operating out of a dark kitchen.

We have served thousands of customers and have 20+ points of sale in Lebanon.
We initially started as B2C, but have since evolved to supply high-end restaurants and specialty stores as well.

What started as a 3-item menu now includes more than 70 varieties.
From simple loaves to enriched and sweet doughs, sweet nibbles and savory nibbles.

We currently produce -10,000 loaves a month.
A sourdough loaf takes around 24 hours to produce.

We recently started a fully gluten-free bakery.
With an offering of 20 celiac-safe items.