Est. 2014 · Baked daily at 4am
A neighborhood bakery devoted to long ferments, stone-milled flour, and pastries pulled from the oven while you queue.
Our story
We mill our flour on a small stone mill at the back of the shop, ferment our doughs for up to two days, and bake everything in a wood-fired hearth. No shortcuts, no improvers — just flour, water, salt, and time.
What comes out of the oven each morning is what we wanted to find when we moved to the neighborhood and couldn't.
From the oven
Selection rotates with the seasons. Call ahead to reserve sourdough — we sell out by noon most days.
36-hour fermented, blistered crust, open crumb.
Laminated with French cultured butter. 81 layers.
Two batons of single-origin dark chocolate.
Cardamom sugar, orange zest, twisted by hand.
Sunflower, sesame, flax. Dense and nutty.
Brown butter frangipane on shortcrust.
Visit
Tucked between the florist and the old record store. Look for the line, follow your nose.
42 Rue du Levain