Bread
Sourdough Boule
$9.00Seventy two hours of slow fermentation. Deep tangy crumb, crackling crust, nothing in it but flour, water and salt.
Levain
Slow fermented bread and laminated pastry, made from scratch every morning before the doors open.
From a boule that takes three days to a croissant that takes two, nothing here is in a hurry.
Our story
We believe good bread starts with patience, decent flour and somebody willing to get up at four.
Levain began in one home oven and a stubborn refusal to rush fermentation. Everything on the shelf is mixed, shaped and baked in the same room you buy it in, on the same day you eat it.
This week
Pulled from the oven
Bread
Shaped by hand every morning and baked straight onto the stone. Best eaten within the hour, which is the point.
Bread
Challah
$8.50Six strand braid, enriched with egg and honey. Soft, faintly sweet, and the best toast you will ever make.
Pastries
Butter Croissant
$4.50Twenty seven layers of French butter, laminated over two days. Shatters when you look at it.
Pastries
Pain au Chocolat
$5.00The same dough as the croissant, wrapped around two batons of dark chocolate.
Pastries
Cinnamon Roll
$5.50Soft enriched dough, a great deal of cinnamon butter, cream cheese glaze poured while warm.
Kind words
What the neighbourhood says
Collected from people who queue in the rain, which we do not take lightly.
Large orders
Feeding a crowd
Offices, weddings, wakes, Tuesday. Tell us roughly how many people and when, and we will come back to you the same day with what we can do and what it costs.
