"The kouign amann is a delightfully dense, simultaneously crispy and chewy little croissant cake that showcases Chavez's laminated-dough prowess. It's topped with an apple butter sauce and a slice of Brie. The pain aux raisin is a laminated chef's favorite; it features yellow raisins and just enough pastry cream. Seasonal doughnuts round things out, more cakey than fried. If you have the appetite for something a bit more robust, the expanded menu now includes anything from chilaquiles and salads to a lox sandwich."
"Most of the menu rotates, but there are two standouts you shouldn't skip: the generously sized sourdough English muffins (take a bag home or savor them in a sandwich, or simply order one toasted), and the decadent chocolate babka. Go for the homemade sausage and egg sandwich on one of those English muffins. If you want to add a little kick, hot sauces are within reach."
Au Levain established a permanent location in North Center after starting as a pop-up. Chef and owner Ángel Chávez applies French technique to produce laminated pastries, holiday cakes, and everyday baked goods. Signature items include generously sized sourdough English muffins and a rich chocolate babka, along with a kouign amann topped with apple butter and Brie, and a cream-filled pain aux raisin. The expanded menu adds savory breakfast items like a homemade sausage and egg sandwich, chilaquiles, salads, and a lox sandwich. The bright space suits quick visits; day-old pastries sell at 50% off and seasonal cakes are available by online order.
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