Maison Levain Bakery

We mix, laminate and shape everything by hand in a small kitchen behind the counter. The ovens go on at four, and the first trays hit the shelves at seven.

Flour comes from a stone mill in the Fraser Valley, butter from a family dairy in Abbotsford. We bake what sells that day and nothing more, so there is rarely anything left by closing.

Butter croissant 4.50. Pain au chocolat 5.00. Almond croissant 5.50. Morning bun with cardamom 5.00.

Lemon meringue tart 6.50. Seasonal fruit galette 6.00. Basque cheesecake, by the slice 7.00. Canele 4.00.

Country sourdough 9.00. Seeded rye 10.00. Baguette 4.50. Focaccia, by the piece 5.00.

Opening hours. Tuesday to Friday, 7am to 3pm. Saturday and Sunday, 8am to 4pm. Closed Mondays.

Find us at 1420 Commercial Drive, Vancouver BC. Call 604-555-0142, or email hello@maisonlevain.ca.