Stone-milled flour · baked daily · levain.bakery

Bread and pastry,
baked before light.

We mill our own flour, build the dough the night before, and pull the first tray at dawn. Everything you taste was warm an hour ago, and there is only ever as much as the morning allows.

See today's bake Find the bakery

04:30Ovens lit

18 hrSlow ferment

1 millFlour, our own

Out of the oven, 7:02

Flour, butter & fruit from

Moulin Verdon Beurre d'Échiré Vallée Berries Maison Sel

This morning's board

Three things worth the early walk.

The board changes with the season and the proof. These are pulling first today, while they last.

Golden laminated butter croissant, freshly baked

Laminated · 27 layers

The croissant

Three days of folding French butter into our own flour. Shatters at the first bite, then nothing but warm honeycomb inside.

4.20 eachBaked 7:00 & 10:00

18 hr levain

Country sourdough

Our mother starter, a long cold proof, and a blistered crust. Open crumb, gentle tang, and a loaf that keeps all week.

8.00 per loafReserve by 9:00

Seasonal · new

Raspberry frangipane

Almond cream baked into pâte sucrée, crowned with fresh raspberries and a whisper of icing sugar. Tart, sweet, just enough.

5.50 eachLimited · 24 made

From mill to counter

One bakery, three slow steps.

No improvers, no shortcuts, no day-old trays. Just flour, water, salt, and the time it takes.

Step one

We mill the grain

Whole wheat and rye, milled on a stone wheel in the back room, so the flour still carries its bran and its sweetness when it meets the water.

Step two

We let it wait

The dough rests overnight in a cool room. Eighteen unhurried hours of fermentation give the crumb its open structure and the crust its deep, slow flavour.

Step three

We bake at dawn

Into a stone-floored deck oven before the city wakes. We open the doors at seven, and we close them the moment the last loaf is gone.

Since 2014

A small bakery that refuses to scale.

One room, one mill, one team that has risen before the sun for eleven years. We bake what we can do well, sell it the day it is made, and start again tomorrow.

Come for breakfast

340

Loaves a day, never more

Bakers behind the bench

11 yr

Same starter, fed daily

Days we sell yesterday's bread

Find us

Come while it's warm.

We are a corner shop on a quiet street, a queue out the door by half past seven, and a counter that empties by noon. Reserve a loaf and we will keep it back for you.

Address14 Rue du Four, 75006

HoursTue to Sun · 7:00 to 14:00

Reserve[email protected]

Reserve a loaf Wholesale enquiries