Brix is Brewing Sumptuous Syrups, All Without Artificial Flavours

In an era where many are moving away from global super-chain coffee shops in favour of local spots, a new world beyond franchises is emerging. This shift has opened up the previously monopolised market for syrups and concentrates used in our favourite drinks. One standout local brand, Brix, is making waves with its lip-smacking offerings, all free from artificial flavourings.

Within a year of launching, Brix co-founders Yassine Shokeir and Sally Elwazzan have developed a range of unique flavours for their syrups and concentrates, including Spiced Hibiscus, Lemon Syrup, Peppermint Syrup, and London Fog Concentrate.

“Brix was created from Sally’s and my collective and mutual desire for creation and innovation in the lab, kitchen, cafe, and bar,” Shokeir tells SceneEats. Fellow co-founder, coffee and beverage specialist Elwazzan, adds: “I always found that the majority of syrups in coffee shops were very underwhelming; fake, lacking complexity, character, and soul.”

With combined experience in culinary innovation and specialty coffee, Shokeir and Elwazzan are a force to be reckoned with in the F&B industry. Shokeir began his journey in France, studying at the renowned Le Cordon Bleu in Paris and working in Michelin-starred restaurants alongside culinary giants such as Alain Ducasse, Cedric Grolet, and Bertrand Grebaut.

Meanwhile, Elwazzan has spent the past 12 years working in the specialty coffee scene across North America, North Africa, and the Middle East. Her experience includes sourcing coffee, developing menus, hiring & training teams, supply chain, business development and consulting.

This extensive experience, coupled with their passion for bringing exceptional quality products to Egypt, has translated into an impressive brand with polished design and superior content.  When asked about their favourite Brix flavour, Shokeir and Elwazzan unanimously chose their Chai Concentrate. “It’s the first syrup we ever made!” Elwazzan recalls. “The original recipe was taught to me over 10 years ago by Chef Yugi, a Toronto-based Japanese pastry chef. Over the years, the recipe has evolved into something that clearly resonates with the Egyptian palette.”

This summer, if you find yourself heading north, look out for Brix’s pop-up at Beit El Bahr in Sidi Heneish. You can also find their refreshing ready-to-drink products, like Spiced Hibiscus Lemonade, at retail stores in Almaza Bay.