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Leavity Bread & Coffee is my dream come true.
I’ve always been passionate about food and community. On a trip to Europe, I fell in love with traditional, long-fermented sourdough. After returning home, I spent years honing the art of baking it. Today, together with my awesome team of bakers and baristas, we’re excited to welcome you into our cozy cafe.
I had been working in restaurants and coffee shops for more than a decade when the pain hit. I started suffering from persistent digestive issues and fatigue (as well as a lot of other issues that are clearly TMI). After visiting tons of doctors and trying everything I could think of, I finally bottomed out — and dropped from a lean 175 pounds to a gaunt 150.
Around this time, a friend invited me to his wedding in Europe. After dragging myself there, I was surprised to learn I could tolerate — as well as thoroughly enjoy — the delicious European style breads. Within weeks, my gut relaxed, my symptoms subsided, and my energy returned. WOO-HOO!
Thus began my journey to learn everything I could about this amazing style of bread. Why, I yearned to know, would someone who struggles to digest wheat breads suddenly thrive when eating glutenous European sourdough?
After much study, I learned the answer: The ancient magic of fermentation. Fermentation of the starter — that bubbly, milky-looking liquid that gives sourdough its distinctive sour taste — also makes sourdough more gut-friendly.
(The nutrition science behind sourdough can get a little wonky, but if you’re up for geeking out on some clinical studies, go here, here, or even here. Of course, if you’ve been diagnosed with celiac disease, you should avoid eating any foods containing gluten, including sourdough, before consulting your doctor.)
Gluten intolerance is a huge problem — not just for me, but for thousands worldwide. But whether or not you’re gluten-intolerant, traditional long-fermented sourdough is a smart (and may I say thoroughly yummy) choice. We’re so glad you can enjoy it here!
Leavity breads are made with quality ingredients — primarily organic, heirloom, and whole grain. This produces a product with a fluffy center, good chew, and crunchy crust. Our King’s Peak coffees are consciously sourced and specialty-grade.
We bake fresh bread daily, which is ready at 8 am and available until sold out. The bottom line: Get here early!
We use Todd’s favorite roaster, King’s Peak Coffee Roasters, whose beans are consciously sourced and specialty-grade.
Leavity bread is baked using long fermentation — a process that not only tastes better, but is also better tolerated by people with digestive issues. The nutrition science behind sourdough can get a little wonky, but if you’re up for geeking out on some clinical studies, go here, here, or here. If you’ve been diagnosed with celiac disease, you should avoid eating any foods containing gluten, including sourdough, before consulting your doctor.
Leavity breads are made with quality ingredients — primarily organic, heirloom, and whole grain. We use ancient and heirloom grains such as spelt, khorsan, and bordeaux rouge, which were first domesticated at the dawn of agriculture and have not had their genetic structure further hybridized like current-day wheats.
We recommend storing your freshly baked sourdough loaf in a cotton bread bag or wrapped in a cotton kitchen towel, which allows it to “breathe.” Then, leave your bread in a cool place, so it can maintain normal moisture levels without encouraging bacteria and mold to grow. If you’re not planning to eat your bread soon, you can freeze it and thaw it when you’re ready.
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