Pain au levain tout-en-un

The crust crackles just right when I slice it, and those sesame and poppy seeds cling on without falling everywhere. Toasted with butter, the wild yeast tang really comes through and makes it taste like a proper bakery loaf. I've already gone through two in a week.

The garlic and onion seasoning is perfectly balanced—not overpowering, just enough to make each bite taste like a real everything bagel. The crust has that nice chew while the inside stays soft and airy, and it holds up great for sandwiches too.

The garlic and onion seeds are scattered generously through every slice, so you get that savory kick even in the middle of the loaf. Toasted with butter, it’s dangerously close to a full meal.