'Baking is a passion; it just makes me happy,' says the Frenchman Ramon Medina, founder of Levant, who still gets up every morning before dawn to bake and supervise the making of Levant's breads and pastries.
Longing to find real bread in Jakarta, he started out with a simple bread maker, which soon led to experimenting with sourdough in his own kitchen. He then invested in a bigger oven and began to make bread for friends and neighbours, and then in an even larger oven and then Levant was born. Ramons love for authentic artisan bread made according to traditional methods is at the heart of each of his bakeries.
Using traditional European methods, our sourdough breads are made with simple ingredients: flour, water, salt and… time and patience! A long fermentation process (a minimum 24 hours) is what gives our breads their distinct quality and flavor, as well as the use of natural starters, derived from a 'Mother-dough' brought from France that we feed everyday.
Our best-seller is our traditional French baguette, which is made with a slowe fermentation process. We have four different kinds of baguettes, and you will not find another baguette in Jakarta as authentic as ours! We specialize in pure sourdough breads including rye, multi-grain and wheat loaves as well as a premium collection of sustainably farmed ancient grains breads. In addition, we sell a wide range of brioche, sandwich breads, fougasse (French foccacia), hamburger buns, pretzels and more.
If you eat gluten free, contact us to order gluten-free loaves.
We do not use any preservatives, colouring, flavor enhancers or additives.
These ancient grain flours are the healthiest, most nutrient dense, unbleached, chemical free flours, that are each traceable to the farm where they were grown.
The flours come only from certified farmers who use regenerative farming methods to promote healthy soils and improve the environment for long-term
Kamut Khorasan has a rich nutty flavor profile.
This ancient grain has a high level of protein, fibre and minerals and is nutritionally superior over commercial wheat. Pure sourdough
Spelt - Pain d’épeautre The ancient grain of spelt is believed to have been cultivated for thousands of years. This unbleached flour is a good source of dietary fiber, it contains more protein than common wheat, vitamins and minerals. This grain is also more water-soluble than wheat, which makes it easier for the body to digest. Pure sourdough
Rye - Pain de Seigle is a tradional ancient grain from the Alps region. This loaf is made with 100% pure wholemeal rye flour and rye sourdough. A strong nutty, more sour and earthy flavor profile, and a more dense chewy texture. Pure sourdough
All our pastries, also known as Viennoiseries, are handmade fresh daily with premium butter imported from Belguim. Our signature pastry is the iconic Levant croissant. But we make all of the French classics daily by hand, such as Brioche bread, pain au chocolat, and almond croissants, pepite de feuillete, as well as pain au raisin and more.
All our cakes and tarts are homemade in our Pâtisserie with fresh premium ingredients. We have tarts and tartellettes with fresh berries, baked apple, pear, plum, lemon meringue, chocolate tarts, our iconic chocolate Succès, as well as traditional favorites such as the Opéra and Mille Feuille. Our full collection of tarts is available daily in individual sized tartelettes, and we have larger sized tarts available by order. To see our full list and size options please see our product list
We believe in authenticity, sincerity and honest ingredients in celebrating our culture, while letting ourselves be inspired by the richness of local environment. All our products are handmade from scratch everyday. We believe in using only high quality, fresh, all-natural ingredients in our products. We do not use preservatives, additives, artificial colouring.