Pain Au Levain (Sourdough)
Please note that cream products, pies and cakes cannot be couriered past Wairarapa.
Created with minimal components through a traditional method, our Pain Au Levain is left to ferment for 48 hours to craft a wheaty taste with a subtle tangy essence. Delicately moist with a delightful crust, it pairs perfectly with a meal or is wonderful when toasted.
Please contact email@example.com for information on allergens and ingredients. We are working hard to have these available online soon.