Forty-eight-hour levain, stone-milled flour, and a wood-fired hearth. Levain & Co. bakes the old way — slowly, by hand, every single morning.
48-hour levain, shattering crust, tangy open crumb. Sells out by ten.
Twenty-seven layers of cultured butter. Audibly flaky.
Thin crackling crust, chewy heart. Baked three times a day.
Industrial bread rises in two hours. Ours takes two days — and you can taste every one of those hours.
Six bakers, one hearth, and three hundred loaves before sunrise. Come at seven and the first sourdough is still warm.
"I've eaten bread in Paris, Copenhagen, and San Francisco. The sourdough at Levain & Co. is the one I dream about."
Order by 6pm, pick up warm from 7am. We hold reservations until noon.
12 Mill Street, Old Town
Follow the smell of toast.