To make good bread, you must start with good wheat. That is why man has always watched over the ripening of the stalks. They called upon the gods to spare them from famine. Thus, bread became sacred for man.

The flour that we use is a mix of different grains, exclusively french, of which one kind is a very old wheat, known for its gustative qualities, but also for its absorption capacity, therefore allowing the bread to be preserved for several days. Its traceability begins at the planting and continues until its transformation into flour. It is monitored constantly by an independent organisation. This grain is in the process of being certified.

Different proportions require special kneading, precise rising times and of course shaping that gives body to the dough, an interior that is softer, moister and fragrant as well as a well-pronounced crust that is tasty and crunchy.

Traditional French Breads

This designation is protected by a decree since 1993 in order to preserve the specifics of french breadmaking in response to a greater use of additives.

• We use no preservatives, flavour enhancers, chemical emulsifiers or GMO.
• Our flour is rigorously selected based on the source, the choice of type of wheat, the grinding and the absence of chemical correction.
• Our leaven is natural and does not come from commercial starters.