Small-batch Bread and Pastry, baked with Patience in Indianapolis.
Preorders Open Bi-Weekly.
Pick-ups by Appointment.
\When its Gone, its Gone.
Featured Products
Naturally leavened and slow-fermented, this classic French baguette is made with simple flour, water, salt, and time. Crisp, crackling crust. Creamy, open crumb. Subtle wheat sweetness with a gentle tang. Best torn by hand, preferably while still warm, dignity optional.
Hand-laminated with cultured butter and folded over days, not hours. Shatteringly crisp on the outside, soft and honeycombed within. Deeply buttery without being heavy. This is breakfast behaving at its absolute best.
Our laminated brioche, enriched with eggs and cultured butter, filled with a fragrant blend of cinnamon and green cardamom. Baked until the layers are delicately crisp with a soft, tender center. Finished simply, or topped with a Brown Butter Maple Cream Cheese icing for those inclined toward sweetness. Elegant, comforting, and quietly decadent.
Our
company ethos
LouLee Boulangerie is a small-batch bakery guided by patience, craft, and respect for process. We focus on naturally fermented bread and thoughtfully made pastry; each bake is limited by what can be made well, not by what can be sold quickly. Our work values clarity over excess, consistency over trend, technique over novelty and the belief that good bread is the result of time, restraint, and care.
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