This naturally leavened pain au lait is made with three milks — whole milk, buttermilk, and cream — for a soft and fluffy, slightly springy bread with a light sweetness. In loaf form, it's a great everyday sandwich bread that's less rich than brioche, but still as delicious!
A single loaf is roughly 600 grams post-bake.
Available whole or sliced into 8 or 10
Ingredients + Allergens
Locally Milled Unbleached Wheat Flour, Milk, Sugar, Cream, Eggs, Buttermilk, Pangasinan Sea Salt
Contains wheat, dairy, and eggs!
Storage + Reheating
Store your whole or sliced loaf in an airtight container at room temperature for 2 to 3 days, or in the freezer for up to 1 month. Do not store in the refrigerator.
Reheat slices any way you like — in a toaster, in the oven, or on a pan. No need to thaw frozen slices before toasting!