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Pain au Levain

Acme Bread

Pain au Levain

16 oz
/ oz
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Pain au Levain

Notes From The Producer

This bread is a sourdough that contains about 20% whole wheat flour. 'Levain' also refers to the particular whole wheat sourdough starter used in this and other loaves Acme makes. What distinguishes this loaf from other sourdoughs is its particularly strong smokey' crust and its chewy lighter interior crumb speckled with whole wheat. The loaves take nearly 24 hours to make from start to finish and are used as table bread at many Bay Area restaurants.

Ingredients: wheat flour*, malted barley flour*, water, sourdough starter* (water, wheat flour*, malted barley flour*), sea salt (organic ingredients*).

Contains: wheat.

Product Details

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About The Producer

Acme Bread
Berkeley, CA
In 1983 husband and wife Steve and Suzie Sullivan opened Acme Bread Company in Berkeley California. Steve and Suzie’s interest was to create breads that were naturally leavened and yeasted in the French and Italian styles. Acme Bread’s business model is baking the best bread possible – every day! Read more