About Levain
Three bakers, one deck oven and a starter older than the shop
Levain opened on Example Street in 2019 with a simple idea: bake slowly, use flour from nearby, and sell everything the same day.
Our story
It started with a jar of starter and a borrowed oven
Mara baked her first loaves for friends in a shared kitchen, three nights a week. When the queue at her market stall began to form before sunrise, she found a small corner shop with an old deck oven and moved in.
Tomas joined a year later to run pastry, and Ines turned the front room into a twelve-seat cafe. We are still small on purpose: one oven, one bake each morning, and a counter that empties by the afternoon.
What we hold on to
Slow fermentation, honest flour, nothing wasted
Time over additives
Every loaf ferments for at least 24 hours, most for 36. Time builds flavour, keeps the bread longer and makes it easier to digest for many people.
Flour from nearby
We buy whole grain from a small stone mill working with four farms within 80 km, and change our recipes as each harvest behaves differently.
Nothing goes to waste
Yesterday's bread becomes toast, croutons and bread pudding. What is left at closing goes to a neighbourhood food project.
The bakers
The people behind the counter
Three bakers and a small morning crew. Names and roles are template content for your own team.
Head baker and founder
Mara Lindqvist
Trained in a village bakery, opened Levain with one deck oven and a starter she had kept for six years.
Head baker and founder
Mara Lindqvist
Trained in a village bakery, opened Levain with one deck oven and a starter she had kept for six years.
Head baker and founder
Mara Lindqvist
Trained in a village bakery, opened Levain with one deck oven and a starter she had kept for six years.
36 h
Average ferment for a country loaf
2019
The year the oven was first lit
12
Seats in the cafe by the window
0
Improvers or added enzymes
Come and say hello
The best way to know us is a warm slice at the counter. We are open Tuesday to Sunday from seven.