Levain Bakery: Where Science Meets Sourdough In a city where speed often trumps substance, Levain Bakery stands out as a rare ode to authenticity. Founded in 2009 by physicist-turned-baker KC Li, this Hong Kong bakery has earned a cult following for its traditional European breads made with passion, patience, and no shortcuts.

KC’s journey began with frustration. Despite the abundance of bakeries in town, most loaves lacked depth, relying on artificial enhancers and commercial yeast. Drawing from his scientific training, he began experimenting at home—isolating variables, mastering fermentation, and refusing to compromise on ingredients.

After years of testing and apprenticing, he launched Levain Bakery with a single mission: to bring real bread back to the table. No vanillin. No softeners. Just flour, water, salt, and wild yeast—plus German-imported Aichermühle flour for unmatched texture and flavor.

Today, Levain’s menu includes sourdough, baguettes, buttery brioches, croissants, coffee, and European-style desserts, all baked fresh daily. Every bite offers complexity, structure, and soul—a quiet rebellion against fast-food baking.

Levain isn’t just a bakery; it’s a philosophy. A reminder that great bread takes time, and that integrity—when kneaded by hand—can taste a whole lot like home.