Country sourdough
wheat, rye, sea salt
$8Flour · water · time
Flour, water, salt and time
Long fermentation builds flavour naturally. Every loaf is mixed, folded and baked by hand in small daily batches.
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MAISON LEVAIN
ruArtisan bakery · naturally leavened
Bread made slowly. Mornings made better.
A neighbourhood bakery devoted to natural fermentation, local grain and warm bread throughout the day.
A starter with a history
It began with a jar my grandmother passed down to me.
She taught me never to hurry dough and to recognise a finished loaf by the sound of its crust. The starter is over thirty years old. Each morning we feed it before we even turn on the lights out front.
— Anna, founder of Maison Levain
07:00
First bake
12:30
Midday batch
17:00
Bread for dinner
Collection
From the ovens
Seeded levain
sunflower, flax, sesame
$10Butter croissant
cultured butter, crisp layers
$4Morning brioche
vanilla, orange zest
$6Order · demo
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