The story
Levain & Cherry in Birmingham operates as a dedicated French bakery tucked down a side alley in King’s Heath. Pascal Bishop founded the spot after years in professional kitchens, teaching himself viennoiserie and sourdough methods along the way. He began home deliveries in April 2020 before opening a storefront a few months later. Customers now watch dough rise inside the narrow room while fresh bread fills the street.
Every batch relies on Levain fermentation and organic wheat sourced from Moulin Viron near Paris. This foundation supports familiar viennoiserie alongside unexpected fillings. The Marmite and Cheddar swirl draws regular morning queues, while the white chocolate and pistachio pain au chocolat offers a quieter alternative. Customers also pick up cruffins, caneles, and dark rye seeded loaves that prove French baking techniques adapt well to local tastes.
The consistent quality earned the shop a Local Gem award in The Good Food Guide 2026. Readers noted how Pascal honed his approach to French-style baking until a second location opened in Stirchley. Operations continue as a hands-on learning process rather than a fixed menu. New batches still emerge daily, keeping the original King’s Heath corner busy through autumn and winter.
Recognition
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