the French sourdough starter, is an intensely alive mixture of flour and water. The secret of the sourdough process lies in the art of stimulating this wild culture into a storm of reproductive activity. This is accomplished by the action of wild airborne yeast, which is always around us. Levain is developed through slow fermentation which is not only vital in providing the bread with flavor but also in preventing spoilage. Traditional pain au levains are popular for their thick, caramelized crust and moist, tangy crumb.

baguette & seeded baguette
poppy seed, sesame seed, flax seed and fennel seed

walnut raisin
levain bursting with raisins and toasted walnuts

pain au levain
traditional European-style country sourdough

whole wheat
unsweetened multi-grain levain made with cracked wheat, toasted oats and whole wheat flour

black butte porter™
dark multi-grain levain in the Bavarian style, moist  and slightly sweet, flavored with Deschutes Brewery’s Black Butte Porter beer and made with roasted barley, coarse rye, dark rye flour and whole wheat flour