Mulinos started with a simple frustration: restaurants in Lebanon wanting genuine French bread had to choose between imported, frozen product or inconsistent local supply. We built a bakery to close that gap.
We never set out to sell bread over a counter. Mulinos exists to supply kitchens — the ovens run early, the vans go out on a fixed schedule, and every recipe is built to survive a service line, not just a shelf.
That focus shapes everything: our crusts are engineered to hold up under heat lamps, our buns to survive a hot patty, our baguettes to still have bite three hours after delivery.
Nothing leaves the ovens more than a few hours before it's on your delivery van. We don't hold frozen stock to smooth over a bad morning.
Weighed dough, timed proofs, and bakers who've made the same recipes long enough to know when something's off before it comes out of the oven.
Fixed delivery windows and a route built for restaurant hours — so your prep list never has to work around a late van.
Dough is mixed and bulk-fermented overnight, shaped and proofed at dawn, and baked in small batches through the morning so what arrives at your door is still warm. Delivery routes are set around when kitchens actually need stock — not when it's convenient to bake.
We'll bring a sample delivery to your kitchen.