BEIRUT: In 1975, Toni Beaino had saved money from his summer jobs; he then started a small business in Sarba, with the aim of an average monthly income. What he didn’t know, however, was that he was carving a reputable name in the baking industry: Furn Beaino.
His small business soon became the favorite spot of many Lebanese people who crave, in particular, its signature “Lahm B Ajin,” the Mediterranean meat pie.
“Furn Beaino makes you love Lebanon. When I think of the traditional Lahm b Ajin, it’s the first place that comes to my mind. At Furn Beaino, it’s love at first bite and you will always have a longing feeling that makes you come back for its rich taste,” said Mario Matar, one of the spot’s loyal customers.
In the beginning, Beaino was a one-man-show, waking up at 2:00 a.m. preparing the meat, the dough, and all the ingredients, to then serve people food, along with a smile, in his humble small bakery.
Through word of mouth, and with the aid of inviting hospitality and tasty recipes, it became a popular bakery.
Today, despite the several employees working at the bakery, Beaino’s commitment hasn’t changed: he is still the one who wakes up early in the morning and prepares the ingredients. Nevertheless, his two sons, Wissam and Samer, took charge of the bakery in 2006 with the goal of expanding its success.
“After we finished university, we knew we had a valuable name in our hands and we had a vision of improving it and making it excel. So, we established the central kitchen in Zouk Mosbeh as a base with a new delivery system for the bakery. After that, the best was and is yet to come,” said Wissam.
Since the two brothers wanted to lay the innovation on high standards, they hired food inspectors and worked on the bakery’s food safety. After 4 months of doing so, they gained a food safety “shield certificate” from the GWR consulting company for food safety.
One year later, they also received the Gold Award for food safety from the Ministry of Health in Lebanon. Not only that, but after 5 months, the bakery gained the ISO 22000 certificate from the SGS Company in Switzerland.
“We test every raw material we use, as we are very selective. We also hire trustworthy employees; the rest we can teach them from scratch,” said Wissam.
When entering the bustling bakery, one can easily notice the strict hygiene invading the place, starting from the employees who all wear hairnets to the cleanliness of the places itself.
Apart from that, the combination of the scents of thyme, meat, cheese and other aromas stir the visitor’s cravings, stimulating a desire for indulgence. Employees resemble painters, each using meat, vegetables, cheese and other ingredients to draw on his circular canvas of dough.
Recently, new items have been added to the menu. Other than the different types of manakish, the place offers many kinds of salads along with appetizers, like mozzarella sticks, cheesy fries, chicken strips and many others.
It also serves several types of sandwiches and wraps along with special desserts, like the Panna Cotta, which is made up of cooked cream and fresh vanilla beans topped with Furn Beaino’s homemade crumble.
For fitness lovers, Furn Beaino offers whole wheat and oat dough wraps that can be used for all the sandwiches.
Wissam indicated his future plans for Furn Beaino.
“For 42 years, we’ve been providing consistency in quality, taste and service. We are committed to this place and the output is just a reflection of our input. It started as a family business and it will stay that way even if we had more than 1000 employees; we will all be a family,” he told Annahar.
Furn Beaino will soon open a new dine-in branch in Beirut.
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