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Our Story
Bread has always been more than food. It’s a symbol of community, resilience, and restoration. Of what’s possible when people take the time to do something well. At Leavened, we bake bread with intention. Each loaf is rooted in tradition, shaped by hand, and made with grains that have been grown and milled close to home. We work with regional varieties like Rye, Spelt, and Einkorn—grains with deep histories and real character. It’s our way of honoring where we are, and what came before.
This all started in the biergarten at Weiss Ferments*, where community and craft came together naturally. That same spirit continues with Leavened. We’re not about high volume. We’re about thoughtful, small-batch baking that invites connection. We believe good bread slows you down. It gives you something to gather around, something to share, and a reason to linger at the table a little longer.
Pre-orders open Sunday - Wednesday for weekend pickup.
Our Bread
Organic grains are milled nearby. Our starter has lived through every season we’ve been open. Each loaf is made slowly, through fermentation, practice, and care. No commercial yeast. Just flour, water, salt, and time. What comes out of the oven carries the character of this place and reflects the season.
Country Rye: A classic sourdough with 20% stone-milled rye. This loaf is perfect with butter, olive oil, or served warm straight from the oven. A versatile, everyday bread.
Kamut + Sesame: Also known as Khorasan, Kamut is an ancient grain that has a lighter color and mild nuttiness. It’s an absolute favorite. Finished here with a sesame seed crust.
Seeded Multi-Grain: This whole grain loaf (spelt, fife, rye) contains caraway, coriander, sesame, fennel and flax seeds. You bring the pastrami, we’ve got the bread!
Einkorn: The oldest cultivated wheat in the world, Einkorn is a simple grain that is easy to digest. This nutritious loaf has a fantastic texture and wonderful flavor.
Baguette: Our baguettes are made with a blend of Wheat and Einkorn flours. Perfect for a sandwich, to go along with cheese, or simply to tear into warm from the oven!
Other Offerings
Available seasonally or thru some of our restaurant partners.
Olive & Herb: Durum wheat gives this loaf its deep golden color and a soft, fragrant crumb. Studded with Castelvetrano olives and herbes de Provence, it is both rustic and bright.
Focaccia: This Italian olive oil bread excels in warmer months and is best enjoyed with the bounty of the spring and summer seasons.
Pain de Mie: From the French “bread of crumb,” this milk bread contains Spelt and Malted Barley baked in a Pullman Pan. Your griddle awaits!
“Deli” Rye: Built from the Country Rye but swapping in some Khorasan wheat and adding toasted caraway seeds. Stack it high with pastrami or keep it simple with butter and a good mustard.
*Weiss Ferments biergarten has permanently closed. All production is now focused on Leavened.