General enquiries
Email hello@malmaison-edinburgh.com. We normally reply during bakehouse office hours, Monday to Friday.
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Good bread begins with an understood process.
Speak with the team about bread, workshops, wholesale supply or accessibility requirements. The details below describe the practical choices behind reliable sourdough.
Wholesale
Include your venue, delivery postcode, preferred service days and estimated weekly volume so we can respond usefully.
Visit
Maison Levain, Caledonian Lane, Edinburgh, Scotland. Collection times are confirmed with each order.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste