Claire Beaumont
Owner & head baker
Trained at Poilane in Paris and the SFBI in San Francisco. Founded Maison Levain in 2017 after seven years at Tartine.
About
A artisan bakery business built for Burlington, VT.
Maison Levain is a French boulangerie on Pine Street in Burlington, Vermont, baking naturally leavened bread, croissants, and viennoiserie through the night for sale at sunrise.
The team
Everyone you might meet.
Theo Gauthier
Bread baker, night shift
Works the 9p to 6a oven shift. Six years with Claire, since the day she signed the Pine Street lease.
Margaux Dupont
Pastry chef
Runs the viennoiserie program. Trained at Ferrandi in Paris. Her kouign-amann is the reason for the Saturday line.
Hadley Tremblay
Counter & wholesale lead
Manages the dining room and our twelve wholesale accounts around Lake Champlain. Two years with the bakery.
Credentials
Licensed and accountable.
Vermont Fresh Network member · Bread Bakers Guild of America · 100% organic flour
Established 2017 · Based in Burlington, VT · Insured & bonded.
Wholesale partners
Wholesale partners.
PascoloHen of the WoodMisery Loves Co.Honey RoadJuniper BarThe Mule BarSugarsnapBluebird Tavern
FAQ
Questions we get all the time.
Why do you close Monday and Tuesday?+
Because someone has to clean, prep, and start the dough. Tuesday night we mix Wednesday's bake. The shop reopens 7a Wednesday.
Do you make anything gluten-free?+
We do not. A working sourdough bakery cannot keep flour out of the air. We would rather not lie to you about it.
Can I order a custom celebration cake?+
We do not run a cake program, but our pastry chef takes ten special viennoiserie platters per week. Email two weeks ahead.
Where can I find your bread on a Monday?+
Mondays and Tuesdays the bread is at our wholesale partners: Pascolo, Hen of the Wood, Misery Loves Co., Honey Road, and others.
Do you teach bread classes?+
Monthly. One Saturday a month, Claire teaches a four hour naturally leavened bread class. $145, six seats, sign up via the contact page.