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Levain

French for LEAVENING (LEAVEN, LEAVENER)
Levain - A substance that make batters and doughs rise and become light and porous. The most common leavening agents are air and steam. Others include yeast, baking soda and baking powder.

What’s in a name?

Before there was a bakery, Connie McDonald and Pam Weekes were making artisanal breads for restaurants in New York City. When it came time to name their bakery, the word "levain," a French term for a leavening agent, came up and seemed like a natural fit. Though many people think "levain" is a proper name, it is far more than that. Leavening agents are key to the process of baking. While various ingredients may function as a leavener (such as air, baking soda, baking powder, beaten eggs or egg whites, cream of tarter, steam, or yeast,), their effect is the same: they alter the cellular structure of batter and dough making it light and porous. Without "levain" our breads, cakes, and world-famous cookies wouldn't the same. Simply put, without "levain," there would be no Levain.


Watch Pam and Connie make cookies



Levain Bakery win's Bobby Flay's Throwdown on the Food Network

Check the Food Network to watch Levain Bakery win Bobby Flay's Throwdown