Don’t Stop be Levain Microbakery

Don’t Stop be Levain Microbakery A cottage operation microbakery specializing in artisan sourdough products

lol i shaped the baguettes with olive oil today because i was out of flour and this happened. They’re still delightful, ...
08/31/2025

lol i shaped the baguettes with olive oil today because i was out of flour and this happened. They’re still delightful, don’t worry lol

I didn’t have a thermometer last night- but i had aliquot method. I took a risk and went to a party for only an hour, ma...
08/31/2025

I didn’t have a thermometer last night- but i had aliquot method. I took a risk and went to a party for only an hour, making sure to get back at 4 hours fermenting just to be safe. My aliquot cup was almost bursting open… on top of that I’d used every smidge of flour i had, so shaping had to be done wet. i was a little worried it was overproofed.

I forget sometimes that fermentation is a plateau before it drops off and the best bread always pushes the edges.

The reason we learn all the technical aspects of baking is because we can’t always account for our kids misplacing our thermometers, running out of aliquot cups, or having to adjust flour ratios and hydration, or when our scale taps out at max mid pour.

What makes you a pro baker means you learned all the ins and outs. Anyone can follow a recipe. Bakers are made in the technical details, though.

Here’s to the pros that don’t compromise and continue to teach the technical parts, even when everyone tells them they’re extra.

Looking at you, fighting the good fight on TikTok lol

Don’t mind me, just popping in here every month or two and spam posting all my beautiful bread and rolling out. It’s fin...
08/10/2025

Don’t mind me, just popping in here every month or two and spam posting all my beautiful bread and rolling out. It’s fine. 🤪😘😘😘😘

Had my extra loaf seal prematurely because of a shallow score, buuuuuut the crumb is still lovely 🥰♥️
06/11/2025

Had my extra loaf seal prematurely because of a shallow score, buuuuuut the crumb is still lovely 🥰♥️

Always a delight to pop up at Thanks for having me, ladies ♥️🥰🥰🥰
05/10/2025

Always a delight to pop up at

Thanks for having me, ladies ♥️🥰🥰🥰

pop up tomorrow Lots of minis, chocolate chip cookies and MAYBE something else depending on how baking goes tonight 🥰
05/10/2025

pop up tomorrow

Lots of minis, chocolate chip cookies and MAYBE something else depending on how baking goes tonight 🥰

Bake day views 🥰 🥖
03/13/2025

Bake day views 🥰 🥖

🫶🫶🫶🫶🫶Home stretch. 🥱 See you in the morning ♥️
03/13/2025

🫶🫶🫶🫶🫶

Home stretch. 🥱

See you in the morning ♥️

Dough day views - mini loaves for pop up tomorrow. Hooray for sourdough ♥️🫶
03/12/2025

Dough day views - mini loaves for pop up tomorrow. Hooray for sourdough ♥️🫶

Wish i could see the crumb on these babies 😍
02/18/2025

Wish i could see the crumb on these babies 😍

Did I miss this? Yes. Will i do this again? Yes.Will i do this weekly? No. They’re lovely babies though. 🥖
02/15/2025

Did I miss this? Yes.
Will i do this again? Yes.
Will i do this weekly? No.

They’re lovely babies though. 🥖

Bread 🥖 and bouquets 💐 todayyyy for Valentine’s Day ♥️ at 🥰🥰🥰Love this studio. Thanks for supporting my small business(...
02/14/2025

Bread 🥖 and bouquets 💐 todayyyy for Valentine’s Day ♥️ at 🥰🥰🥰

Love this studio. Thanks for supporting my small business(es) 😍

Address

11000 Metro Parkway, Unit 13
Fort Myers, FL
33919

Opening Hours

5pm - 9pm

Telephone

+12393138326

Website

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