Old World Levain Bakery

Naturally Leavened Breads. European Pastries. Coffee & Tea. Breakfast & Lunch.


Our pastries are made with Local Grass-fed Milk, Organic Sugar, Organic Butter, and Lindley Mills Organic Flour. Our fillings and condiments are made in house using the highest quality ingredients, favoring local and organic when available. All of our Viennoiserie is laminated using Organic Butter from Pennsylvania. Croissants and Danish come out of our ovens between 9:00 and 10 am daily.

Croissants // Plain. Ham & Gruyère. Almond-Rose. French Broad Chocolates 68% Nicaraguan. Maple Cream Cheese & Crystallized Herb Danish. Daily Savory Danish. Daily Fruit & Cream Danish // $3.95 - $4.55

Cardamom Buns with lemon glaze and Maldon salt // $3.55

Seasonal Tartelettes in wheat-less Buckwheat Shell.// $5.35

Financiers // Wheat-less almond tea cakes with seasonal fillings and herbs // $3.55

Shortbreads, Cookies, Cakes, and other special pastries rotate daily. Pasteis de Nata are made on Tuesday afternoons. 


Our breads are naturally leavened and mixed in small batches. We use organic flours from Lindley Mills and Carolina Ground, and mill alternative flours in house.  We offer the following breads on a rotating basis. Continue reading to see our updated weekly bread schedule.

Country Sourdough //  Organic Flours, Rye Chops and Buckwheat Groats--toasted and milled in-house

Traditional Yeasted Baguettes // Organic Flours, Old Yeller Corn flour--grits toasted and milled in-house

Porridge Pan Loaves // Oatmeal, Buckwheat, and Barley Porridge with Flax and Sunflower Seeds 

Raisin Flax Pan Loaves // Organic Thompson Raisins, Golden Raisins, and Flax Seeds 

Sesame Spelt Pan Loaves // Toasted Sesame Seeds

Fermented Heritage Grit Pan Loaves // Old Yeller Grits and Organic Whole Milk

Breakfast Pan Loaves // Apricots, Figs, Golden Raisins and Pepitas

Whole Wheat Walnut Batards // Toasted Walnuts

Seeded Whole Wheat Batards // Flax Seeds, Toasted Pepitas, Sesame and Sunflower Seeds

Rye Pumpernickel Boules // Scalded Rye Chops, Wheat Germ, Molasses

100% Rye // Sourdough Rye, Well-rested (36 hours)

100% Whole Wheat Boules // Organic Whole Wheat Bread Flours

Ciabatta // Organic Flours

Brioche // Croissant Dough (Organic Flours, Butter, Milk, Sugar)

Squirrel  // Wheat-less, vegan loaf made with Oats and Psyllium Husks, laden with seeds and almonds


DAILY //  out of the oven between 1-2 pm

Traditional Yeasted Baguettes

Country Sourdough


WEEKLY ROTATIONS // out of the oven between 3-5 pm

TUESDAYS // Raisin Flax Pan Loaves, Porridge Pan Loaves, 100% Rye Bread,

Wheat-less Squirrel Loaves

WEDNESDAYS // Fermented Heritage Grit Pan Loaves, Seeded Whole Wheat Batards

THURSDAYS // Sesame Spelt Pan Loaves, Rye Pumpernickel Boules

FRIDAYS // Raisin Flax Pan Loaves, Porridge Pan Loaves, Brioche

SATURDAYS // Whole Wheat Walnut Batards, Ciabatta

SUNDAYS //  100% Whole Wheat Boules

**We are delighted to supply baked goods to some of our favorite eateries of Asheville and the surrounding area.  You will can find OWL breads on the menu at The Admiral, Vivian, The Montford Rooftop Bar, Sovereign Remedies, Gan Shan West, and The Funkatorium. Our pastries appear at Cafe Yuzu in the River Arts District, in the mobile Le Bon Cafe, and the Dripolator Coffeehouse in Black Mountain. Stay tuned for updates!**



Our coffees, including espresso and batch brew, are sourced from a variety of guest roasters. Some of our favorites include Methodical Coffee of Greenville, S.C.; Black Tap Coffee of Charleston, S.C.; and Mountain Air of our own Asheville, N.C. We use local grass-fed milk in all of our milk drinks. 

We offer tea sourced from Upton Tea Imports and herbals from Mountain Rose Herbs.