Pain Au Levain

Levain is a culture of flour and water in which wild yeast and flavor-producing bacteria naturally occur. Levain is a sourdough made in the traditional French style, with a mild, complex tang—not at all like the harsh, vinegary San Francisco sour. We do not add commercial yeast. Daily feedings of flour and water are necessary to maintain the delicate balance between yeast and bacteria. Pain au Levain displays a dense crumb and offers a chewy crust and slightly sour flavor, delicious with cheese and charcuterie.