INDIANAPOLIS — Leviathan Bakehouse pairs naturally leavened sourdough with espresso drinks and chocolate desserts, bringing several of owner Jesse Blythe’s culinary interests together under one roof.

The bakery’s name came from an album Blythe was listening to. He said he wanted a distinctive word that would catch people’s attention, and Leviathan, the name of an ancient sea creature, was the favorite among the options.

“I wanted something that was unique and different and kind of stood out and caught people’s attention,” Blythe said.

Blythe said he had hoped to own a restaurant since he started working in the industry. After about 15 years, he made that goal a reality, branching out with his team to start the business in 2019.

Sourdough was central to the concept from the beginning. Leviathan makes naturally leavened sourdough breads, including a country oval and marble rye.

“We’re definitely known for our sourdough bread program here,” Blythe said. “That’s kind of one of the main focuses that we knew we wanted to have when we first opened.”

The country oval is the bakery’s basic sourdough, with a hearty crust and soft interior, Blythe said. The marble rye is another option, suited to sandwiches or other uses.

The menu also combines coffee and chocolate in items such as the mochaccino, a dessert built around espresso mousse.

For Blythe, the bakery brings together the things he loves about food, from bread to coffee and chocolate, while offering the sourdough program he and his team wanted to create in Indianapolis.

For more information, visit Leviathan Bakehouse.