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!
Store whole or sliced loaves in an airtight container or plastic zipper bag at room temperature for 2 to 3 days, or in the freezer for up to 1 month. Never store your bread in the refrigerator — it will only stale faster! Learn more about staling here.
Reheat slices kept at room temperature or in the freezer any way you like — in a toaster, oven, or pan — to your desired doneness. For whole loaves, thaw at room temperature first if frozen, then reheat in an oven for 5 to 10 minutes at 350°F (175°C), or until warm.