Celebrating 6 years of serving Gabriola
Since 2020, Moveable Feast has been quietly working with fire, fermentation, and patience.
At the heart of it all is our Levain Works dough — long-fermented, carefully developed, and baked at high heat for lift, structure, and flavour.
We are not producing commodity bread.
We are building foundations.
The Levain Works Method
Our dough begins with slow fermentation.
Time builds flavour.
Time builds strength.
Time creates the elastic interior web that gives our products their structure.
Then comes fire.
High-heat baking creates blistering, light char, and that airy interior that supports real food without collapsing.
This method is used across everything we make.
Fire-Baked Pizza
Our pizzas are built on Levain Works dough and baked hot for structure and lift.
Crisp exterior.
Light interior.
Balanced toppings.
Classic builds.
Seasonal vegetables.
Simple combinations that let the dough lead.
Fire does the rest.
Levain Works Panuzzos
A Unique Fire-Built Format
A Panuzzo was originally known as a pizza in sandwich form.
At Smokehouse Levain Works, we use our long-fermented dough and high-heat baking to create a structure that holds up under real food.
Each Panuzzo is opened along its natural interior web using the traditional scissor method. It is not sliced like sandwich bread.
It is a foundation.
Perfect for:
• Eggs Benedict
• Open-faced sandwiches
• Pressed paninis
• Traditional folded panuozzos
• Canadian fusion breakfast folds
They are bagged in pairs and return to full form with a few minutes of dry heat.
They were built in fire.
They respond to fire.
Canadian Fusion Folds
We’ve taken the spirit of the breakfast wrap and reimagined it using Panuzzo structure.
Soft scrambled eggs.
Smoked meats.
Sharp cheddar.
Roasted vegetables.
Maple mustard.
Folded and lightly re-crisped in fire.
Crisp outside.
Elastic inside.
Balanced.
No soggy tortillas. No collapse.
Just structure.
Built for Gabriola
Moveable Feast was created to serve Gabriola with simple, well-made food built on process rather than shortcuts.
Levain Works dough allows us to:
• Keep ingredients focused
• Maintain consistency
• Serve safely and efficiently
• Freeze and ship reliably
• Cater creatively without chaos
Whether it’s a fire-baked pizza, a Panuzzo foundation, or a Canadian fusion fold, the base remains the same.
Fermentation.
Fire.
Structure.
Looking Ahead
As demand grows, so does the fire.
From small releases to event builds and seasonal gatherings, Levain Works continues to evolve while staying rooted in simplicity.
Serving Gabriola since 2020.
Built in fire.
Grounded in time.
If you would like to inquire about:
• Panuzzo releases
• Dough availability
• Catering events
• Fire-baked menus
Please reach out through the contact page or message us directly.
