Levain Baguette
A long, thin baguette leavened with sourdough. Open crumb, crisp ears, baked at seven and again at noon.
EUR 3.40
Weight
280 g
Baked on
Every opening day, two bakes
Allergens
Wheat (gluten)
Prices are template values in EUR. Availability changes daily; ask at the counter.
How it is made
A high-hydration dough rests overnight in the cold, then is divided, shaped by hand and scored with five long cuts. We bake twice a day so lunch gets a fresh one too.
Ingredients
- Wheat flour, type 550
- Water, sea salt, sourdough starter
Pairs well with
Best eaten the same day. Tear it for cheese boards, split it for sandwiches, or slice the leftovers for croutons.
Also on the counter
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