Range planning
We agree loaf size, slice profile, delivery days and expected volume before trialling. A focused range usually performs better than too many low-volume lines.
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Good bread begins with an understood process.
We supply Edinburgh hospitality partners with breads designed for service consistency, slicing performance and honest flavour. The details below describe the practical choices behind reliable sourdough.
Delivery and storage
Bread is cooled before packing and delivered in reusable trays where practical. Partners receive storage and refresh guidance for their service format.
Start a trial
Tell us your covers, menu use and delivery area. We will recommend a test order and review it after service.
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