Kouzeh Bakery was established in Los Angeles in 2018 by Pastry Chef Sahar Shomali ( Spago, Lucques group, The Hearth and Hound) with the goal of introducing the community to the rich diversity of Persian bread.

The people of Iran have created a vast variety of bread throughout their long history. From simple flatbreads made by nomadic tribes to sourdough loaves baked in cities and villages for daily consumption, the use of local ingredients, open fires and brick ovens has produced flavors and textures not found in European style bread.

Our bread are all uniquely rooted and found in different regions of Iran, and made using long fermentation methods and aged sourdough cultures. We use only premium ingredients such as unbleached flours, raw sugar and sea salt, along with Traditional and Family recipes passed down through generations to ensure the quality of all that we bake.