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bakelab COUNTER

@bakelabcounter

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🪩🥐☕️ Sourdough Breads, Treats & Coffee
Tues to Sun: 8–6▫️Mon: Closed
📍Mar Mikhael
🛵 @toters_delivery

POSTS STORIES REELS

🍂 At Counter, fall means bake your veggies. Pumpkin Sage Sourdough is back. This loaf is made with pumpkin, carrot purée, with hints of fresh sage and studded with caramelized sweet potato chunks, and topped with roasted pumpkin seeds for crunch.

Available at the Counter and on Toters this Saturday. by @bakelabcounter

Checkout Bakelab Counter’s artisanal sourdough offerings—rolled and baked daily with no preservatives, no chemicals, just yum ingredients, pure flavor and lots of love 🤗

🛵 Now available for delivery on Toters. From oven classics to a little creative, there’s a loaf for every taste. We have our faves. IYKYK. by @bakelabcounter

Decisions… decisions 🫠 by @bakelabcounter

We waited for sweater weather. Got impatient. 🍂 Meet our new drop. Think spiced carrot cake and ginger-vanilla cream wrapped in crispy, buttery pain suisse layers, topped with crunchy pecan praline and candied carrots. Lesssssss go! by @bakelabcounter

phone dump by @bakelabcounter

Get it before it’s gone! Final weekend for Banoffee Danish. 🍌 Flaky croissant layers, chocolate streusel, salted banana caramel, diplomat cream and brûléed banana on top. Tried it yet? by @bakelabcounter

🥪 Get stacking! Different personalities, all between two slices of our soft sourdough.

Pastrami
Smoky pastrami, Gouda and pickled cabbage.

Turkey Dill Slaw
Roasted turkey breast with crunchy purple dill slaw.

Egg Salad
Creamy egg salad with chives and fresh arugula. by @bakelabcounter

Some people see a croissant. I see hours of work, a lot of butter, and a very good reason to forget about my diet! 😂🥐

A little stop at @bakelabcounter in Beirut, and what a pleasure to see such beautiful pastry work!

Just look at that croissant. All those delicate, perfectly defined layers, that gorgeous golden crust… This is what I love about good viennoiserie. It looks simple, but getting it right is anything but!

And then, of course, curiosity takes over. Pistachio cruffins, fig danishes, beautiful savoury creations… A little French pastry tradition, a little Lebanese inspiration, and plenty of temptation.

I have enormous respect for people who take the time to master their craft. And when the result looks this good, I find it rather difficult to behave myself. 😋

Now, where’s my coffee? ☕️

#BakeLab #BeirutFood #DrinkEatWithLove by @bakelabcounter

Choice is yours 😋 by @bakelabcounter

🍃🧀 Pistachio + Parmigiano Reggiano pesto Sourdough… coated with dried basil. Tried it yet? by @bakelabcounter

Friday! Banoffee Danish! IYKYK 🍌 Croissant layers, chocolate streusel, salted banana caramel and diplomat cream, topped with brûléed banana. by @bakelabcounter

New drop! Pastrami Stack with Gouda cheese and housemate pickled cabbage on soft sourdough. I mean… by @bakelabcounter