Good bread is a form of memory. In Persian culture, bread isn't a side note — it's the center of the table, the foundation of the sofreh, the first thing passed at every gathering. Finding the right bakery partner for Caspian Coast was never going to be a simple supplier decision.

Who Is Kouzeh Bakery?

Kouzeh Bakery was founded in Los Angeles in 2018 by Pastry Chef Sahar Shomali — whose resume includes Spago, the Lucques Group, and The Hearth and Hound. Her mission: to introduce LA to the full, extraordinary diversity of Persian bread. Not a single style, not a token representation, but the real thing — flatbreads from nomadic traditions, sourdough loaves from city bakeries, enriched breads scented with cardamom and rose. In 2026, Kouzeh opened its first brick-and-mortar store in Miracle Mile. They've won Good Food Awards in 2021, 2023, and 2025. The LA Times has covered them twice.

What Persian Bread Actually Is

Most Americans know lavash. But Iranian bread culture goes far deeper: sangak (the dimpled, stone-baked flatbread that Rahi's family broke over the Caspian Sea picnics of his mother's stories), barbari (the thick, oval loaf brushed with a glaze of baking soda and flour), taftoon (thin and soft, kissed by the tandoor). Kouzeh makes all of these using long fermentation, aged sourdough cultures, and premium unbleached flours. No shortcuts. No compromise.

Bread Meets Persian Spice at Caspian Coast

We serve Kouzeh's breads alongside our drinks not just because they taste extraordinary, but because they complete the cultural picture. A saffron latte next to a warm barbari: that's a morning in a café in Tehran in 1972, reimagined on Main Street, Venice, in 2026. The partnership feels true because it is. Both Kouzeh and Caspian are trying to do the same thing — share a culture that the world mostly only knows through headlines.

Where to Find Both of Us

Kouzeh Bakery: 5466 Wilshire Blvd, LA (Wed–Mon, 9am–3pm). Caspian Coast Coffee: 1501 Main St, Unit 103, Venice (Mon–Thu 7am–5pm, Fri–Sat 7am–7pm, Sun 8am–4pm). If you love one, you'll love the other.

Stop by and try a saffron latte with a slice of fresh barbari. It's the combination we dream about.