The Friday morning you deserve:
Imagine the smell of cardamom wafting into your room as you drink your tea and watch the sunrise.
A slice of chocolate cardamom bread is heating up in the toaster oven and you canât wait to slather it with butter and dig in.
Maybe even get crazy today and dip it into your tea, who knows.
You hear a âdingâ as the toaster oven signals done and rush over to get your first bite.
Breakfast never tasted so good.
đ« đ
The name âOpen Sesameâ didnât start with the bread.
It started with us.
Anytime something wouldnât openâa stuck jar, a car door, anything, weâd look at each other and say âiftah ya simsomââŠ
which is âopen sesameâ in Arabic.
Tony grew up in Lebanon, so Arabic was his first language. Itâs something thatâs always been woven into how he speaks, jokes, and moves through the world.
At some point, it just became our thing. Said casually, daily, without thinking.
And if youâre in LA, you might know the restaurant Open Sesame, itâs one of his go-to spots, another little thread connecting it all.
So when we created the sesame loaf, the name felt obvious.
Open Sesame.
Or iftah ya simsom⊠if you know, you know.
Thereâs a specific kind of hunger that only bread satisfies.
You werenât thinking about bread.
And then suddenly, you are.
Maybe itâs late afternoon.
Maybe itâs after you said you were done eating.
Maybe itâs right when the kitchen is quiet again.
You cut a slice.
Just one.
You donât toast it at first. You try it as is.
The crust gives a little resistance. The inside holds. Thereâs that slight chew that makes you slow down without realizing it.
Then you go back.
This time, toasted.
Butter. Maybe too much, but it melts into the crumb so it doesnât matter.
You stand there.
You donât plate it.
You just eat it.
And for a minute, thatâs the whole thing.
No rush. No multitasking. No overthinking.
Just bread.
Thatâs the part people forget.
Bread isnât complicated.
It doesnât need to be optimized or justified or explained.
When itâs made well, it speaks for itself.
You just reach for another slice.
Bread Labs was built around that feeling.
Slow fermentation, thoughtfully sourced ingredients, a process that hasnât changed much, because it doesnât need to.
A humble loaf at the center of your table or eaten standing at the counter, exactly like this.
Either way works.
Youâre gonna loaf it đ
@bread_labs just opened in the Hi Dez and Matt and I are hooked on Tonyâs delicious sourdough⊠Tonyâs starter is from his grandfather! Support your local bread-baker :) Your belly will thank you.
#joshuatree #yuccavalleyca #sourdoughbread #breadbakersofinstagram #shoplocalcalifornia
The first bite tells you everything.
The crunch as the crust gives away, the soft center.
And without thinking, your body reacts.
âMmmm.â
We received a message recently: âThis is genuinely the best bread I have had in my entire life. Itâs got me talking out loud to myself going âmmmmâ after every bite LOLâ
That moment matters more than any description we could ever write.
Because good bread isnât just about ingredients or the process.
Itâs about the reactions we get.
Our way of changing lives, one loaf at a time.
The result of tradition passed down for generations, the fermentation doing its work slowly and the dough being handled with love, listened to and honored.
Flour, water, salt, culture.
A loaf at the center of the table torn by hand, shared without thinking.
The instinctive reaction, that unplanned âmmmm.â
Bread, as it should be.
âš soft opening: DM to order your loaf
Meet Khalil, the real star of the show.
Named after Tonyâs grandfather in Lebanon, đ±đ§ Khalil is a homage to the kindness of his grandpa.
He remembers being young and his grandpa having lunch every day at noon on the dot. But when Tony grew older his grandpa would wait for him to come home from school just so they could spend some quality time together.
Khalil (the sourdough starter) has been around for 5 years now, and has provided hundreds (maybe even thousands) of loaves.
Send some love to Khalil đ
