In May 2024, Common Breads opened its doors in Belgravia, London, introducing the street food traditions of Beirut to West London. The brainchild of childhood friends Abbas Fawaz, Abbas Zein, and Kamal El Zein, the bakery showcases Lebanon’s rich baking heritage with a modern twist, marking the trio’s debut in the UK hospitality scene.
At the heart of the bakery is a made-to-order menu featuring two beloved Lebanese staples: ka’ak, a purse-shaped sesame bread, and manouche, a traditional flatbread. These are served alongside vibrant Middle Eastern salads, snacks, and desserts. Ka’ak, a favourite street snack, is offered in various toppings and filled with a variety of options, including makanek sausage with green tahini, or mushroom shawarma with pickles. Meanwhile, manouche is crafted with both classic toppings like za’atar and akkawi cheese and innovative creations like chicken musakhan or courgette with halloumi.
Beyond breads, Common Breads offers an assortment of savoury snacks such as pumpkin kibbeh and spinach fatayer, and salads like a bulgur wheat tabbouleh. The dessert menu includes cakes, knafeh and indulgent treats like chocolate tahini brownies. All best paired with coffee from Ozone and tea by Good and Proper. The Tasting Britain team caught up with Common Breads co-founders Abbas Fawaz, Abbas Zein, and Kamal El Zein to discuss all things bread and future plans for the Lebanese bakery.
What was the initial inspiration behind Common Breads, and how did your childhood experiences influence the concept for the bakery in London?
We came together as three friends who have known each other for many years to create Common Breads, inspired by a deep appreciation for the rich and vibrant culinary heritage of Lebanon that we have lived and embraced since childhood. We also recognize that Lebanese baked goods, with their unique flavors and textures, are often underrepresented in the global market. Our approach not only elevates traditional Lebanese baked goods but also introduces them to a broader audience.
Why do you think Victoria works so well as a location?
Victoria thrives as a location due to its key advantages, including being a major transport hub that attracts commuters, tourists, and travelers, resulting in high foot traffic. It also benefits from its position between Victoria’s business district and the Belgravia neighborhood, creating a diverse customer base of office workers and local residents.
Can you share more about the process of modernising the traditional Lebanese recipes for a London audience?
The process of modernizing traditional Lebanese recipes for a London audience involves adapting Lebanon’s rich culinary traditions to suit local tastes while preserving the essence of the original dishes. The menu draws inspiration from the bold flavors of Lebanese street food, such as Ka’ak and Manouche, but incorporates a modern twist through innovative presentation, the use of locally sourced ingredients, and adjustments to flavour profiles to resonate with a London palate. By working closely with our chefs, we ensure these dishes are both approachable and appealing to those familiar with Lebanese cuisine as well as those who are new to it.
Are there any plans to introduce new items or seasonal specials in the future?
Yes, we have plans to introduce new and seasonal items to the menu. Our aim is to keep our offering fresh and exciting by creating dishes that reflect both the changing seasons and the preferences of our guests.
What were the key considerations in designing the bakery space to reflect Lebanese architecture and culture?
Our bakery was designed by MA Studio, inspired by classic features of Lebanese architecture – such as the warm wood finishes and a statement archway that greets guests on entry. Our two perpendicular counters – which are the centerpiece of the bakery – are tiled with backgammon-inspired checkers in honour of one of Lebanon’s favourite pastimes. The floor was designed to mimic the look of ‘simsim’ – or sesame seeds, which are used across our menu (and Lebanon) – and our ka’ak shaped light fixtures are custom made by Fabraca Studios. On the culture side, guests will notice some lovely photography from Tanya Traboulsi, which captures scenes from the ka’ak bakery beneath her apartment in Beirut.
How do you source ingredients for your bakes and other menu items? Are there particular suppliers you use?
We work with suppliers across the UK and source specific ingredients from Lebanon, such as Zaatar and Sumac, while others are sourced locally. Fresh ingredients are provided by renowned UK suppliers like Collectiv Food, Belazu, Foodspeed, Estate Dairy, and Bethnal Green Fishmongers, among others.
Looking ahead, do you have any plans for expanding Common Breads, either in terms of locations or new product offerings? What future goals are you most excited about?
We are excited about expanding Common Breads in several ways. In terms of locations, we are exploring opportunities to grow and bring our unique concept to new areas, making Lebanese street food with a modern twist accessible to more people. We’re also focused on expanding our product offerings, with plans to introduce new menu items and seasonal specials that highlight fresh ingredients and innovative takes on traditional recipes.