Bakery

Bread is a huge inspiration for us. More than just a product, it’s a heritage, a culture, a symbol.

Every bread is unique to its time, and for too long we’ve had to rely on standardized white bread with mediocre nutritional qualities, made with artificial ingredients and lacking soul and personality. Restoring bread to its former glory has educational benefits. Explaining why a balanced diet is good for the body, why using less refined, better-identified, agent-free flours is more digestible, why restarting a wood-fired oven produces a better crust, why using flours from local seeds revalues a whole chain of know-how.

To make good bread again is to enhance the value of a trade, a whole chain of trades. In our own small way, we want to help restore the pride of artisans who work in the shadows, who are on the verge of extinction, but who are nonetheless indispensable to us. It also means choosing wisely what we want to offer our customers.

“Le Responsable”, for example, is our cake made from the previous day’s buns and pastries. Vegetalizing the bakery also allows us to move towards a new naturalness, using plants picked not far away, such as primroses or hogweed that grows on the paths.