Craft & Patience
Our levain is not a recipe — it's a living thing. Fed every morning, kept at 18°C, it's been producing the same complex sour note since 2013. Every loaf carries that history.
24h
Min ferment
11
Years of levain
4:00
First bake daily
La Gamme
Miche au Levain
Signature24h fermentation, stone-ground T65 flour, open crumb, caramelised crust. Our most beloved loaf.
Pain de Seigle
Classic40% dark rye, light sour, dense and moist. Exceptional with butter and smoked salmon.
Épi de Blé
SeasonalPull-apart wheat stalk, soft crumb with a crisp crust. Made fresh each morning.
Fougasse aux Olives
SouthernProvençal flatbread with Kalamata olives, rosemary, and olive oil. Limited quantity.
Brioche Feuilletée
WeekendLaminated butter brioche — flaky, rich, golden. Sells out by 10am every Saturday.
Tourte de Meule
ArtisanWholegrain sourdough milled on-site, complex flavour, thick crust, exceptional shelf life.
Notre Méthode
Il n'y a pas de raccourcis. La boulangerie artisanale prend du temps — c'est sa force. Chaque pain que vous achetez est le résultat de 36 à 48 heures de travail.
The Starter
72hOur levain has been alive for 11 years, fed daily with spring water and organic flour. It's the soul of every loaf.
Autolyse
1hFlour and water rest together before salt is added. Gluten develops naturally, without force.
Bulk Ferment
8–12hThe dough rises slowly at cool temperature. Flavour develops. Bubbles form. Patience is the only ingredient.
Shape & Proof
overnightHand-shaped and placed in linen bannetons. Cold retard overnight. The tension holds everything together.
Score & Bake
45 minInto the deck oven at 250°C with steam. The score blooms. The crust caramelises. The kitchen fills with bread.
Ateliers
Introduction to Sourdough
Sat 17 May
Pain de Campagne Masterclass
Sat 24 May
Viennoiserie Weekend
Sat–Sun 7–8 Jun
Horaires
Adresse
Maison Laval
47 Grande Rue de la Croix-Rousse
69004 Lyon, France