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Overhead view of artisan sourdough loaves wrapped in branded brown paper on a flour-dusted marble slab, steam rising
Baked this morning · San Francisco

The loafyou can hearacross the counter.

Sourdough starters older than most marriages. Crackling crusts. One bake a day — what's gone is gone.

Browse the Bake Sheet

Today's Bake Drops In

02:14:37

Flash price locked

1987
Starter born
36hrs
Cold ferment
Once daily
One bake, no exceptions
Rustic baguette and sandwich loaf wrapped in brown paper on a flour-dusted marble slab
Most Popular
The Weeknight Hero

Tuesday through Thursday, sorted.

  • Demi-baguette
  • Sandwich loaf
  • Dinner rolls ×4
$38$26
Golden brioche loaf and sourdough boule with cinnamon swirl on a wooden board with coffee cup
🔥 Going Fast
The Brunch Spread

Saturday mornings deserve this.

  • Brioche loaf
  • Sourdough boule
  • Cinnamon swirl
$52$36
Assortment of artisan bread loaves including miche, einkorn and focaccia arranged on a dark slate surface
Chef Pick
The Chef's Dozen

Twenty miches? We do that too.

  • Miche ×4
  • Einkorn loaf ×2
  • Rye batard ×2
  • Focaccia ×4
$95$68

Takes 60 seconds · Price locked for 24 hrs

Today's Bake Sheet

The case is full.

Everything baked this morning. Quantities are what they are.

Golden sourdough boule with deep scoring pattern on a wooden peel dusted with flour
Just Baked$12

Country Sourdough

Open crumb, crackling crust. 78-hour cold ferment.

sourdoughclassic

Country Sourdough

Dark einkorn batard loaf with wheat stalk scoring on a dark slate surface
Going Fast$16

Einkorn Batard

Ancient wheat. Nutty, dense, extraordinary.

ancient grainspecialty

Einkorn Batard

Glossy golden brioche loaf with pearl sugar on top, sliced to reveal buttery yellow crumb
$14

Honey Brioche

Cloud-soft. Pulls apart like a dream.

enrichedsweet

Honey Brioche

Dense dark rye miche with cracked top crust and caraway seeds on a linen cloth
Wild Ferment$18

Dark Rye Miche

Caraway seeds, 100% rye. Keeps for a week.

ryelong-ferment

Dark Rye Miche

Dimpled focaccia with fresh rosemary sprigs and flaky sea salt glistening with olive oil
Just Baked$11

Rosemary Focaccia

Pools of olive oil. Sea salt crunch.

flatbreadolive oil

Rosemary Focaccia

Semolina loaf coated in toasted sesame seeds with a split top crust showing golden crumb
$13

Sesame Semolina

Chewy, golden, toasted sesame crust.

semolinasesame

Sesame Semolina

Honest question

Still grabbing the same supermarket sourdough?

Take 60 seconds. We'll match you with the loaf you didn't know you needed — price locked for 24 hours.

Just browse the bake sheet ↓
Cinnamon swirl loaf sliced to reveal spiral of brown sugar and cinnamon filling
Going Fast$10

Cinnamon Swirl

Saturday mornings personified.

sweetenriched

Cinnamon Swirl

Round whole wheat boule with leaf scoring pattern on a cooling rack
$11

Whole Wheat Boule

60% whole wheat. Earthy, honest, filling.

whole wheateveryday

Whole Wheat Boule

Fougasse flatbread with leaf cut-outs studded with kalamata olives and fresh thyme on parchment
New$15

Olive & Herb Fougasse

Tear-and-share. Kalamata olives, thyme.

flatbreadolive

Olive & Herb Fougasse

Golden demi-baguette with classic scoring held over a paper bag showing crispy crust detail
Just Baked$6

Demi-Baguette

School run staple. Crackles when you squeeze it.

baguetteeveryday

Demi-Baguette

Spelt honey loaf with oat topping on a wooden board next to a jar of honey
$14

Spelt & Honey

Light, slightly sweet. Perfect with good butter.

spelthoney

Spelt & Honey

Sourdough loaf encrusted in mixed seeds with dramatic oven spring visible in cross-section
Wild Ferment$13

Seeded Sourdough

Sunflower, pumpkin, flax. Crunch in every slice.

sourdoughseeded

Seeded Sourdough

Real People, Real Loaves

What they actually said

“I squeeze every loaf before I buy it. This one fought back. I bought two.”

Marcus Webb, smiling man with short hair in casual clothing

Marcus Webb

Saturday Regular

Country Sourdough, every week since 2021

“We run Levain's miche on every weekend menu. Guests ask about it every single service.”

Chef Diana Okonkwo in chef whites with arms crossed, professional portrait

Chef Diana Okonkwo

Executive Chef, Hearth & Rye

20 miches, every Friday order

“My kids hear the paper bag crinkle and they come running. That's the whole review.”

Priya Nair, woman with dark hair smiling warmly in natural light

Priya Nair

Weeknight Parent

Demi-baguette subscriber, 18 months

“The einkorn batard changed how I think about bread. I didn't know grain could taste like that.”

Tom Callahan, bearded man in glasses with warm smile, journalist headshot

Tom Callahan

Food Writer

Einkorn Batard devotee

“My sourdough starter is 4 years old. Theirs is older than my marriage. I respect that.”

Jen Kowalski, woman with light hair smiling in kitchen setting

Jen Kowalski

Home Baker & Regular

Brunch Spread subscriber

The Starter

Older than most marriages.

Our mother starter was born in 1987 in a San Francisco kitchen. She's been fed every morning since. Every loaf we bake carries her in it — that tang, that lift, that thing you can't explain but immediately recognize when you tear open the bag.

We bake once a day. What's gone is gone. We don't freeze, don't rush, don't cut corners on the ferment. The crust crackling you hear across the counter? That's 36 hours of patience, right there.

1987

Year our starter was born

36hrs

Minimum cold ferment

100%

Wild yeast. No commercial yeast, ever.

Daily

One bake. What's gone is gone.

Country SourdoughEinkorn BatardDark Rye MicheHoney BriocheRosemary FocacciaSeeded SourdoughSesame SemolinaDemi-BaguetteOlive FougasseSpelt & Honey
Country SourdoughEinkorn BatardDark Rye MicheHoney BriocheRosemary FocacciaSeeded SourdoughSesame SemolinaDemi-BaguetteOlive FougasseSpelt & Honey