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Mariana Chedid could never find flatbread in Melbourne that made her happy. So, the Le Cordon Bleu-trained pastry chef set out to remedy that with this homey Port Melbourne Bakery.

Chedid’s yeast-based dough is made fresh each morning and baked to order for just a few minutes in a scorching Neapolitan-style oven. It’s then rolled into wraps filled with chicken or falafel, or transformed into manakish (topped flatbread) topped with akkawi cheese and Chedid’s own za’atar blend.

As at Chedid’s other bakery, Brulee, Salam sells Franco-Lebanese hybrid pastries including croissants folded cheese and that aforementioned za’atar; almond croissants with orange blossom and rosewater; and crepes topped with everything from ham and cheese to labneh.

To give Salam its own identity – and a nod to her Lebanese roots – Chedid has painted the venue in a rich olive green, evoking the landscape of her home country.