Levain — reserve a warm loaf, watch it bake

Browse today's bakes

See exactly what's coming out of the oven, and when, before you leave the house.

Reserve a warm loaf

One tap holds a loaf from the next bake. No queue, no sold-out sign.

Watch it bake, live

Oven spring, the ear opening, the crust turning gold, right from the oven camera.

Collect it singing

Your code and a walking route are ready the minute it leaves the oven.

10:52●●● ▮

Good morning, Sam

What's baking
at Levain

Stokes Croft, Bristol
Open till 4 pm · 6 min walk

Next bake · 11:40● Oven at 245°C

Your usualCountry sourdough · Sat mornings

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TodayOvenBag1Me

‹ Today

● 6 left from the 11:40 bake

Country sourdough

Stoneground wheat and a little rye, fermented for 38 hours, baked dark on the stone. Blistered crust, open, custardy crumb.

Weight900 g

Ferment38 h

Price£5.20

Reserve a warm loaf · £5.20

‹ Bag

LIVE · OVEN CAM 2

Your loaf is in the oven

LoadedOven springSteam outBrowningDone

Oven245°

Core31°

Ready in40:00

READY · COOLING RACK

Out of the oven, singing.

Pickup codeLV-2741Show this at the counter

6 min walk · warm until 12:30

Bake progress—

Crust colourPale

Loaves reserved today184

FROM OUR OVENS, NOT A WAREHOUSE

Three bakers, one stone oven, and a starter called Margaret.

A 38-hour ferment

Mixed at dawn, folded by hand, retarded overnight. It's slower, and you can taste it.

Baked dark, on purpose

We push the crust past golden to deep mahogany. That's where the flavour is.

Nothing goes to waste

Reservations tell us how much to bake. Leftovers go to Bristol's food banks by 5 pm.

VISIT

142 Stokes Croft, Bristol BS1 3RU

Bakes come out at 7:00, 9:20, 11:40 and 14:00. Coffee from Small Batch, butter from Bath Soft Cheese.

Tue – Fri7:00 – 16:00

Saturday7:30 – 15:00

Sunday8:00 – 13:00

MondayStarter's day off

Bread, themoment it's ready.