MANSFIELD, Texas—The Levant Bakery began with something simple: homemade bread baked for family and friends.

Owner Alia Al Rifai said what started as a small hobby in her kitchen gradually grew into a thriving micro-bakery serving communities across North Texas.

“I started baking bread for my family, and then it turned into baking bread for neighbors and friends,” Al Rifai said. “People started asking for bread and saying, ‘Will you sell us bread?’ and that’s when it turned into a business.”

Al Rifai officially launched her microbakery in November 2025. Since then, she has built a loyal following through farmers markets, local events and word-of-mouth from customers who appreciate the bakery’s traditional sourdough methods.

Just three ingredients

The bakery specializes in naturally fermented sourdough bread made with only three ingredients.

“I use flour, water and sea salt,” Al Rifai said. “I long ferment my bread, so it’s actually true sourdough bread. A lot of people try to speed it up using artificial yeast, but I make real sourdough.”

The slower fermentation process gives sourdough bread its signature flavor and texture. It also reflects the bakery’s focus on simple ingredients and traditional baking techniques.

For Al Rifai, the bakery’s name reflects her cultural background and the inspiration behind many of her recipes.

The word “Levant” refers to a region in the Middle East that includes Syria, Palestine, Lebanon and Jordan.

Baking that reflects her roots

“My family is from Syria, from Damascus, and that’s where my background comes from,” Al Rifai said. “I wanted the name to be tied to my roots.”

Those roots influence the flavors used in her breads and products.

One of the bakery’s signature items is a loaf flavored with za’atar, a traditional Middle Eastern spice blend that typically includes thyme, sesame seeds and sumac.

“I’ve instilled those flavors into my loaves,” she said. “We have a za’atar olive loaf, and we sell za’atar butter and olive oil as well.”

Al Rifai said introducing customers to new flavors is one of the most rewarding parts of running the bakery.

“I just feel like introducing those flavors and putting a little bit of my fingerprint into the bread,” she said.

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The Levant Bakery is located at 605 E. Broad St. at Mansfield's Geyer Commons. (Carla Rangel)

The bakery recently reached a new milestone with the opening of its first storefront location.

While the micro-bakery originally operated from Al Rifai’s home in Midlothian, the new store in Mansfield allows the business to reach more customers in the area.

“We’re really excited to serve the community here,” she said.

Emphasis on authenticity

The bakery held its opening weekend recently and received strong support from local customers.

Even with the new storefront, Al Rifai continues to offer porch pickups from her home in Midlothian and attends local farmers markets and events.

The expansion reflects the bakery’s rapid growth since its launch only a few months ago.

Customers are often drawn to the bakery because of its focus on traditional techniques and natural ingredients.

In a food industry often dominated by fast production and artificial additives, Al Rifai said her goal is to keep the baking process authentic.

“I want to keep it simple and natural,” she said.

For Al Rifai, the bakery represents more than just bread. It is also a way to share culture, tradition and family history with the community.

By combining traditional sourdough methods with Middle Eastern flavors, Levant Bakery offers customers something unique in the North Texas food scene.

As the business continues to grow, Al Rifai said she hopes the bakery will become a place where people can discover new flavors and appreciate the craft of slow, traditional baking.

“We’re looking forward to serving the community,” she said.