Levain

Levain Boulangerie Patisserie located off Jalan Imbi very close to KLCC.

Its named sort of disclose its secret of their bread being fluffy, soft and so tasty!!!

Going there in the late afternoon on a public holiday or weekend, you will end up waiting for seats to enjoy its pasta, whether seafood pasta, spaghetti Aglio Olio , and Spaghetti napolitan!!!

Their coffee smells good too!!!

With only around 10 parking spots available around bungalow compound parking can be quite difficult, but its worth the effort, the bread is good, the environment is pleasant too...my 2 cents tells me that, the owner got his/her talent from france, unlike RT pastry house, the chef bakery is from Japan...

Did a lilttle bit of research, and its outcome is as below...

Levain is a bread leavening agent used traditionally in France and today by artisan bakeries and hobbyists around the world. It produces breads with rich aroma, pleasant structure and excellent keeping properties. Levain is a type of pre-ferment which is made in two fermentation steps from an active sourdough-starter culture, flour and water. It yields a rather dry and porous dough which may be kept refrigerated for up to a week.

The levain is added to the bread dough, normally replacing the baker's yeast. In order to make 4 lb (2 kg) of levain bread dough some 1 lb (500 g) of levain is needed. - Wikipedia!!

They give you a box instead of a plastic beg if you buy like a lot of breads...

Very strong aroma of coffee...Latte

Spaghetti!!!!

By right, i should post a lot of pictures of the bread we bought, unfortunately on the way back, we finish most of it...and honestly speaking, taking away and wrapping the breads in the beg in separate small plastic beg, doesn't make the bread looks beautiful anymore...