MAKING LEVAIN BREAD
Our process starts with locally sourced organic wholegrain and unbleached flours, a ripe culture, water, and a 12-hour+ fermentation period. This begins the levain (sourdough) build. The levain is added to the final dough, which undergoes a bulk fermentation. The dough is divided, shaped, proofed, and finally baked.
It is a two-day process that yields the MOST nutritious and delicious loaves of bread for our customers.
Pain Au Levain White Loaves
Artisan Levain Bread and Buns are our Specialty
Our Artisan Levain Breads & Buns are made with organic, wholegrain, unbleached flours and crafted with care at each step.
Please see our PRODUCTS page for a full list of our bakery items, including scones and muffins, and pricing.
Fresh or Frozen
We have fresh and frozen bakery products on hand for our customers' convenience.
Our frozen product is just as delicious as our freshly baked goods. Order a few loaves and freeze them for convenience.
THE BAKING SCHEDULE
We have two kinds of Fresh Levain Breads and a variety of scones and muffins available for order on each bake day.
Monday
- Pain Au Levain White Loaf
- Whole Rye /Whole Wheat Loaf
Wednesday
- Pain Au Levain Whole Wheat Loaf
- Caraway Seed & Whole Rye Loaf
Friday
- Seven Grain & Seed Levain Loaf
- Black Olive & Sundried Tomato Buns
Please submit your order before
4:00 pm the day prior to pick up.
Thank you! We look forward to serving you soon!
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The Healthy Loaf Bakery
190875