Welcome to Fleur de Lis

Fleur de Lis breads use a sour starter 'levain', that we have nurtured since opening the bakery. 

Day 1 - We build on to the starter adding flour and water. This pre-fermentation adds complex flavors and natural leavening properties to the bread.

Day 2 - We add flour, water and salt to the growing starter and form a dough. After a few hours of fermentation we form the dough into loaves of many shapes and sizes. We then cool the loaves and allow them to rest overnight. This long fermentation adds to the flavor and structure.

Day 3 - We slowly bring the loaves to room temperature to rise.

When the loaves are risen, we score a unique design and bake.