The Thousands

A bread lovin’ friend of mine said to me not so long ago ‘once you go Leavain, you never go back’. It’s true, all the way to the crusts and back. I sometimes find myself in a bit of a pickle if I haven’t got a loaf of Leavain on hand – in which case I’ll just make the sandwich sans the bread – some people say that’s not a sandwich – but if you haven’t had a sandwich on Leavain – you  really haven’t had a sandwich. Store brought breads become lifeless, tasting like they have just about as many preservatives and chemicals as a packet of Mi Goreng noodles.

From ciabatta to pane, sourdough to turkish – Leavain’s got the pick. And the best news is you don’t have to go one of the select few cafes around town thats menu boasts ‘leavain toast’ – you can have it at home, whenever and however you like it. No matter which side of the river you live, this bread is worth a weekly (or daily) trip to Morningside.