Country sourdough
Our flagship loaf. 80% high-extraction wheat, 20% whole grain, 48 hour cold ferment, baked dark.
$8
Naturally leavened, baked through the night.
Bread baked through the night, sold at sunrise.
Naturally leavened sourdough, viennoiserie laminated by hand, and pastries from a small Pine Street bakery, six days a week.
48 hr
Cold ferment on every loaf
4a
Ovens fired every morning
8 yr
On Pine Street since 2017
12
Restaurant wholesale partners around Lake Champlain
Why clients pick us
Three things we do not compromise on.
100% organic flour, milled in Vermont
We mill a portion of our flour in-house on a Mockmill from Gleason Grains in Bridport. The rest is organic Maine Grains.
Natural leaven only, no commercial yeast
Every loaf is naturally leavened with a starter we have kept alive since 2017. 48 hour cold ferment on every batch.
Baked through the night for daily sale
We bake from 9p to 6a, six nights a week. Whatever does not sell that day goes to the Chittenden Emergency Food Shelf.
What we do
Service that earns the call back.
Pain de seigle
100% organic rye, naturally leavened, baked in a Pullman. Dense, deeply sour, tastes like the Pyrenees.
$9
Baguette de tradition
Hand-shaped, made with T65 flour, 24 hour autolyse, baked on the deck oven. Pulled at 12:00, 2:30, and 4:30 daily.
$5
Croissant au beurre
Pastry made with Vermont Creamery butter laminated through 27 layers over two days. Crackles when you tear it.
$5
Pain au chocolat
Same dough as our croissants, with two batons of 70% Valrhona chocolate. Sold from 7a, gone by 11a most days.
$5.50
Kouign-amann
Caramelized laminated pastry from Brittany. We make six dozen on Saturdays only. Get there early.
$6
Wholesale partners
Wholesale partners.
PascoloHen of the WoodMisery Loves Co.Honey RoadJuniper BarThe Mule BarSugarsnapBluebird Tavern
What clients say
Reviews we are proud of.
“Showed up exactly when they said they would, did the job for the price they quoted, no surprises. First time that has happened to us with a artisan bakery business in a long time.”
Greta H.
Burlington, VT resident
“We have used Maison Levain three times now and recommended them to half our block. They are honest, communicative, and the work is solid.”
Marc D.
Long-time client
“I called four other places before Maison Levain. They were the only one to actually pick up, the only one to come out for free, and the only one to put a real number in writing.”
Jules R.
New client
“Professional, on time, fair, and they cleaned up after. The bar should not be that low, but it is, and they clear it.”
Sam W.
Repeat customer
Ready when you are.
A naturally leavened French bakery on Pine Street, baking every morning since 2017.