Levain et le Vin

Ballymaloe Cooking School alum, Florence van Limburg-Stirum, who’s followed internships at Ottolenghi in London and Relea in Copenhagen with stints at Restaurant Choux and Café Modern in Amsterdam has previously made a name for herself with many of the city’s top chefs, who serve her crusty confections in their revered restaurants. Now’s your chance to get your mitts on these rustic round loaves yourself, but get there early – she sells out fast!