By ADAM DAIGLE | Acadiana Business Editor Welcome to another edition of the Acadiana Business Newsletter. Let's get to the headlines.... Rosalie Moyer and her husband Alec spent the early years of their marriage in Germany with the U.S. Army, where Moyer fell in love with the sourdough traditions of Germany and France. “I really liked the European method, it always tasted different than our American sourdough,” says Moyer. “It’s very French, and the levain is a little bit stiffer, it’s not as watery, and it always tasted more earthy to me. It’s a combination of really good flours, and really fresh, stiff levain.” Moyer named her business “Levain Acadiana,” which is a typically French style of sourdough. The family eventually found their way back to Lafayette, and after three of her four children started school, Moyer decided it was time to bake the bread that she missed so much from Europe. Read the full story here. Have a great day and thanks for reading. |