Leaven Foods began in 2023 in San Diego when founder and microbiologist Cameron Martino set out to make sourdough as easy as instant yeast. Starting in a backyard lab and partnering with leading bakers, Cameron captured the living wild yeast and lactic-acid bacteria of true sourdough in a dry, concentrated format. Today, Leaven's instant sourdough cultures help home bakers, restaurants, and large producers bake naturally fermented bread and pizza with consistent results, no feeding or maintenance required.
