in Edinburgh
Flour, water, salt—and enough time.
Maison Levain makes naturally leavened bread with a clear purpose: expressive grain flavour, a well-caramelised crust and a crumb that remains useful beyond the first day. Our production follows the dough rather than forcing it into a rigid industrial pace.
Scottish and UK-milled flours are selected for performance and flavour, then fermented with a maintained wild culture. Every batch is assessed by temperature, aroma, strength and volume.
Four stages.
One living dough.
Sourdough becomes reliable when every stage has a clear purpose. We measure carefully, but sensory evidence remains central.
Refresh
The culture is fed and used near its energetic peak, with clean acidity and strong gas production.
Develop
Water hydrates the flour; folds create strength while preserving extensibility.
Ferment
Warm bulk fermentation builds gas and flavour, followed by a controlled final proof.
Bake
Stored heat and steam drive expansion before a dry finish develops colour and crispness.
Our bread collection
A focused range spanning everyday wheat loaves, wholegrain breads, rye and naturally leavened tray bakes.
Good fermentation is guided, never rushed.
The starter is only the beginning. Dough temperature, flour absorption, mixing intensity, salt, folds, shaping and oven heat all contribute to the finished loaf. We treat these variables as one connected system.
That means making small seasonal adjustments while keeping the experience familiar: a loaf that slices cleanly, tastes of grain and remains worth eating tomorrow.
Understand fermentationA day in bread
Times vary by dough and season, but the sequence remains purposeful.
Ovens and first bake
Cold-proofed loaves are scored, steamed and baked.
Cooling and quality check
Crust, lift and bake colour are reviewed before packing.
Collection opens
Pre-orders and the day’s bread become available.
Mixing tomorrow’s dough
Starters, flour and water begin the next fermentation cycle.
Shape and cold proof
Loaves are formed and moved to controlled refrigeration.
From the journal
Choose a feeding ratio that fits your schedule
Understand how inoculation and temperature shape the time to peak.
Hydration is a tool, not a competition
Match water to flour capacity, handling skill and the loaf you actually want.
Why a loaf spreads instead of springing
Review starter strength, fermentation, shaping and oven heat as one process.