Allegro Levain: The French word levain is a derivative of the Latin root levare, meaning to rise and refers to the leavening agent formed from an active sourdough starter culture, water and flour. The bakery’s namesake boule is hand shaped and then left to ferment and form in a banneton (a woven, coiled basket) a fully tweny-four hours prior to baking to give the bread a thick, swirled crust and a porous but flavorful crumb. The Allegro pairs well with soups and sauces or as a thin-sliced sandwich bread.

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