Bâtard au LevainFlour. Water. Salt. Time. Our naturally leavened sourdough is fermented slowly over 24+ hours for deep flavour, an open crumb, and a beautifully caramelized crust. No commercial yeast. No additives. Just patience and technique. Each loaf is hand shaped and baked in limited batches for our weekly release. Choose your shape: Boule round, rustic, perfect for tearing and sharing Batard oval, ideal for slicing and sandwiches Select your pickup day (Friday

espresso gelee

Lorraine – classic bacon and cheese

Dark chocolate mousse

wrapped in acetate with a flavor of funfetti sponge with a vanilla crème legere filling topped with vanilla buttercream

topped with vanilla buttercream and chocolate pieces

while still allowing room for creativity and personal touches

No experience is required — this class is designed for beginners and hobby bakers alike

PLV Macaron Workshop – Hands-On Masterclass

Vanilla sponge with a vanilla crème leger and salted caramel filling topped with caramel buttercream

Vanilla sable filled with lemon curd and topped with toasted italian meringue

coconut sable

Book early to secure your place