Est. 2017 — Mission District, SF
Bread Worth Waking Up For
Slow-fermented sourdough, handmade pastries, and seasonal sandwiches — baked fresh every morning in the heart of the Mission.
Slow-fermented sourdough, handmade pastries, and seasonal sandwiches — baked fresh every morning in the heart of the Mission.
Our Story
Levain & Co. was born in 2017 when pastry chef Elena Vasquez converted a corner garage on Valencia Street into the neighborhood bakery she always wished existed. Every loaf begins with our 8-year-old starter, "Mabel," and a 48-hour cold fermentation that gives our bread its signature tang and open crumb.
We source organic flour from Central Milling, seasonal produce from Ferry Building farmers, and keep things simple: great ingredients, patient hands, honest bread.
How We Bake
Great bread can't be rushed. Our sourdough follows a rhythm set by nature, not a clock.
Mabel, our 8-year-old mother starter, gets fed organic flour and filtered water every 12 hours to keep her active and happy.
Flour and water rest together for an hour before the starter and salt are folded in. This develops gluten naturally, without kneading.
Over 5 hours of stretch-and-folds, the dough builds strength and flavor. Then it's shaped by hand and placed in proofing baskets.
A long, cold overnight rest in the fridge develops that tangy complexity. The next morning, loaves go straight from fridge to a screaming-hot Dutch oven.
From Our Oven
A peek at what comes out of the bakery each morning.
742 Valencia Street
San Francisco, CA 94110
(415) 555-2847
hello@levainandco.com
| Monday – Friday | 7:00 AM – 3:00 PM |
| Saturday & Sunday | 8:00 AM – 4:00 PM |
| Holidays | Closed |
Steps from 16th St Mission BART. Street parking on Valencia & Guerrero. Bike rack out front.