BREAD BEATS

28/08/2026

😎😍😎

26/08/2026

🇮🇹 NEW DROP ON THE BOARD: THE CIABATTA 🇮🇹

Airy, light, crisp, and loaded with those big, beautiful open pockets. We took our signature long-fermentation technique, gave it a classic Italian twist, and cooked up absolute gold.

Golden and crunchy on the outside, insanely soft on the inside. Perfect for high-level sandwiches or simply dipped in olive oil.

It’s fresh, it’s beautiful, and it’s waiting for you today at Vietpadel Country Club.

⚡ Limited quantity batch today—come get yours before it sells out!
🤩🥳

07/08/2026

31/07/2026

Hello Beautiful Community !

Flour. Water. Salt. Time. Nothing else. 🥖

No shortcuts. No yeast packets. No rush.

Our baguettes take over 24 hours of natural fermentation and pure hand-kneading to reach this level. 100% French flour. Deep open crumb. A crust that actually sings when it comes out of the oven.

Real bread isn't made. It’s raised.

📍 Fresh batch hot off the deck. Grab yours while the rhythm is live.

Bread Beats. High hydration. Low frequencies.🤩

17/07/2026

🔥 THE BREAD CRUST IS CALLING... WE ARE OFFICIALLY OPENING! 🔥

Saigon, the wait is almost over. After months of designing the lab, wiring up the heavy machinery, and perfecting our wild starters, the ovens are officially warming up! 🥖✨

We are bringing a dedicated, no-compromise artisan micro-bakery experience right to the neighborhood.

Here is the game plan:
🌾 The Bread: Pure, long-fermentation natural sourdough. We’re firing up our signature Tradition Baguettes, rustic Sourdough Tradition loaves, and robust Dark Rye & Barley loaves (plus a special Muesli twist for the seed lovers!).

🥐 The Pastry: Flaky Croissants, Pains au Chocolat, and pillow-soft Brioche made with 100% elite ingredients sourced from the absolute best mills and dairy farmers in France.

📍 The Big Reveal:
We have officially secured a physical pick-up spot! No more logistics headaches—you’ll be able to grab your bakes fresh from the counter. We are dropping the exact address here in just a couple of days.

Our moto : absolute perfection for every single loaf !

👇 Want to lock in your orders for our very first bake next week?
Join our inner-circle WhatsApp Community right now to get early access to the opening menu before it drops anywhere else!


Authentic Craft, Raw Sound

16/06/2026

Behind the Beats:
Where the Journey Began 🇫🇷✨

Here is a quiet village in the South of France called Saint-Bertrand-de-Comminges.

This is where I truly learned the soul of baking. And this video features the incredible work of my dear friend, Tulip. 🌾👩‍🌾

Tulip isn't just a baker; she is a guardian of a timeless craft. Her daily life is a beautiful, radical quest for a bread that honors the earth. A quest that respects raw, uncompromised ingredients, heritage grains, and the slow, breathing rhythm of the traditional artisan making process. Standing alongside her in that beautiful village, watching her read the dough and listen to the fermentation, changed my entire perspective on what bread should be.

When I founded Bread Beats, I promised to bring that exact same devotion, integrity, and respect for the living art of sourdough here to Vietnam.

Turn the sound up, watch the video, and immerse yourself in the textures, the patience, and the passion that inspired everything we do today.

Tulip, thank you for sharing your mastery. Saint-Bertrand-de-Comminges will always be in the DNA of every loaf we bake in Saigon.

Watch the full video below. 🎧👇
https://youtu.be/R3q8AuQugIw?si=A6m7w-baZ8v6npcK

Nom de la boulangerie : FOURNIL RÉSISTANCE📍 Adresse : 21 chemin de...

11/06/2026

Hello everyone! 👋🎧

I know it’s been incredibly quiet here lately, and I want to apologize for the radio silence. Behind the scenes, I have been pouring 100% of my energy into building the next chapter of Bread Beats.

To be completely honest with you, it has been an intense, challenging, and thrilling rollercoaster ride. Transitioning from a small micro-bakery setup to a professional production scale takes a lot of grit, sweat, and patience. But today, I am incredibly proud to share a massive milestone with you:

We have officially secured our new dedicated baking lab! 🏗️🔥

The space is currently undergoing full renovation right now to install our heavy machinery. What does this mean for you? It means very soon, we will finally have the capacity to produce larger quantities of the artisan sourdough and baguettes you’ve been waiting for—without ever sacrificing the slow, hand-kneaded, long fermentation process that makes our bread what it is.

The rhythm is picking up, the ovens are coming, and BB is officially coming back soon, better and stronger than before.

I want to deeply thank all of you for your patience and for keeping your trust in me during this transition. It’s your passion for real bread that keeps me pushing through the long days.

We are almost there. If you have friends, neighbors, or fellow food lovers in Saigon who miss real, authentic bread, please spread the word and invite them to the group! I’ll be sharing a sneak peek of the renovation and the new machinery here very soon.

Get ready for the crunch... the bass is about to drop. 🥖💥

Thank you for being part of the crew !!!