When Mr Allan Safwan, a native of Lebanon migrated over to Australia in the 1960s, he brought along the ancient tradition of making the Lebanese bread. Lebanese bread has been consumed in its most basic form in Middle East, Mediterranean, Pakistan or India.
Lebanese bread originated from the family of Arabic bread, quite similar like pita for the Mediterranean region. Lebanese bread is a soft, slightly leavened flatbread, baked from wheat flour, which evolved in Mesopotamia around 2,500 BC, and is now well known in several countries such as Yemen, Iraq, Syria, Turkey, Iran, and Gulf countries.
In Malaysia, Lebanese bread was first introduced in the last two decades after it was discovered by Mr Allan Safwan, who conducted a market survey over ten years and noted that there was no such commercial product yet. However, as Malaysians are well travelled people to Middle East countries for their Islamic pilgrimages, Lebanese bread found a home in the plates of many Muslims as well as others.
Soon, from a humble beginning of just producing Lebanese bread, the factory evolved and produced a range of breads and dairies to match a healthy lifestyle.
