A small bakery, made by hand, in Brooklyn.
Levain began in 2019 as a single sourdough oven in Maya's apartment in Brooklyn. Six years later it's still small — three pairs of hands, one stone oven, and a calendar that fills weeks ahead.
Everything is made on the same day it ships. We work with seasonal fruit from a handful of farms in the Hudson Valley, single-origin chocolate, and a sourdough starter we've been feeding since opening day.
We don't do volume. We do small batches, careful crumb, and the kind of cake your grandmother would eat slowly.
— Maya Calvo
Founder · Est. 2019
Slow ingredients, careful hands.
Real fermentation
Our sourdoughs are 24–36 hours cold-fermented. Our cakes use fresh eggs, real butter, and never extracts.
Seasonal sourcing
Hudson Valley fruit, single-origin cacao, and dairy from a small upstate farm.
Small batches
Each item is made fresh the day it's delivered. We don't refrigerate finished cakes overnight.
