Sourdough

A new artisan has honored us with his participation in Monday’s Food Letter. Jérôme Saugy is a defender of endangered baking traditions. With an artisanal approach based on patience and resting the raw material, he magnifies artisanal breads made with natural sourdough in his traditional bakery. Made with organic flours, he lets us discover the true taste of a loaf of bread with a deliciously crisp crust and savory crumb. Welcome to Levain!
For this premiere, he invites us to taste a traditional Japanese sourdough bread, ultra soft. Its very long shelf-life and the fact that it can be eaten with sweet and/or savoury dishes make it a unique product that’s creating a buzz. You’ll find this Japanese wonder at Organy, Arcade, Tout Local à Saint-Jean, Kiss the Ground and Marché de Vie.