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Pain au Levain

Balthazar Bakery
Pain au Levain

Pain au levain is a classic naturally leavened bread—what we tend to call sourdough in America, but banish all thoughts of super tangy, San Francisco loaves that go by that moniker. Pain au levain is more balanced in flavor: a little sweet, a little nutty, with some acidity from the wild-yeast starter that leavens it. NYC’s legendary Balthazar bakery bakes theirs daily with a crisp, golden crust and just the right amount of chew to the crumb.