Breaking sourdough bread with Ghadi Aouad
Ghadi Aouad, a 27-year-old Lebanese-Brazilian hotelier-turned-baker and entrepreneur, successfully launched Masa (con mi) Madre, his bread concept, a couple of years ago. Here, he talks about his journey and what he’s planning in 2023.
Pozzoli’s art of breaking bread
Since its launch 42 years ago, Maison Pozzoli has carved a niche as a landmark artisanal bakery. In an exclusive interview with HN, Master Baker François Pozzoli himself, who is participating at HORECA 2019, talks all things bread-related
Our Daily Bread
Tastes might be changing, but baked fresh, using healthy, innovative, top quality ingredients, this centuries-old staple still has a bright future
Wooden Bakery is expanding in the Lebanese and regional markets
“We decided to move closer to our market in the north by building a factory in Chekka which will best serve that goal,” said Gilbert Hobeika.
