Pain au Levain

Pronounced “pan oh luh-van”. This is a traditional French sourdough bread. It inspired the popular San Francisco sourdough as French bakers migrated to California during the California gold rush beginning in 1848. “Levain is the French term for “leaven”. This white sourdough bread is leavened with a rye based levain culture. The rye in the levain gives the bread a sharp sourness commonly associated with sourdough bread. This bread also contains the KA special patent bread flour, along with guisto’s pure sea salt which is harvested off the San Francisco Bay, the only sea salt bed in North America free of flowing agents, added minerals or anti-caking agents.

Ingredient Statement:
Pain au Levain (Dough & Shape) (Bread Flour (Unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Dark Rye flour, Sea Salt)

Allergens: Gluten and wheat

Facility Allergens: Milk, Egg, Tree nuts, Wheat, Soybeans, Sesame