Levain Bakery

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We take our name from the French word for the natural leavening agent made of flour, water and wild yeasts: Levain. In the United States, a levain is more commonly known as a sourdough starter. While Levain Bakery  is now best known for the six-ounce cookies, Pam and Connie started their business making artisanal breads for restaurants around New York City. We love that our name continues to honor those roots.

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