Frenchman Ramon Medina started making bread in his home, for friends and family. His love for authentic artisan bread made according to ancestral methods soon led him to experimenting with sourdough and long fermentation process, as well as the traditional techniques of French Boulangerie. After the opening of a first small bakery and coffee shop in Kemang, Levant opened a second outlet in Cipete across from the French school, developing into a bakery-restaurant which offers French and Mediterranean specialties made fresh everyday, in addition to a variety of daily specials – in a relaxed, family-friendly environment. All their products are hand-made from scratch every day, using all-natural ingredients. Choose from the traditional French baguette (best-seller), and a wide range of pure butter viennoiserie, brioches and pâtisserie.
Review Master Chef Class “Make Your Own French Bread” – Oona (L3).