Terry Wilson from Leavain Bakery got his training originally in France. Leavain Bakery offer a range of authentic artisan organic breads and patisserie using certified organic stone ground flours and leavain or sourdough as the leavening/culture agent. The flours are organic and ancient whole grains including, almond meal, coconut flour, spelt, wheat and rye. The type of legendary flavours in authentic artisan baking also comes from using real organic butter, sugar, milk and eggs in the cakes too. Many of the cakes are gluten free.
Our range of breads and cakes are authentic artisan made with integrity resulting in quality, satisfying taste and nutrition. The fermenting process of sourdough methods uses up sugars and breaks down gluten making the breads more nutritious and digestible.
Many of the products freeze well too such as the sourdoughs and fruit loaves.
