Bakery

Authentic flavour

The village bakery

We have transformed the village bakery into a meeting-place focussed on bread, to rediscover the pleasure of natural, healthy bread with authentic flavour.

A new version of our bakery is scheduled to open in spring 2022.

Practical informations

. Opening hours:

Monday through Friday:
6:30am–1:15pm / 3:30pm–7:15pm

Saturday:
7am–1:15pm / 3:30pm–7:15pm

Sunday and public holidays:
7am–1:15pm

. Accessible to customers with reduced mobility

. We accept Visa, MasterCard, Amex, cheques, chèques vacances and cash

OUR VALUES

HAND-CRAFTED
PRODUCTS
NATURAL
SOURDOUGH
HIGH-QUALITY
FLOUR
BRETON
BUTTER

OUR VALUES

HAND-CRAFTED PRODUCTS
NATURAL SOURDOUGH
HIGH-QUALITY FLOUR
BRETON BUTTER

Bread

Baking with sourdough means bread with its own distinctive flavour

Pastries

Butter is an essential ingredient in our gourmet pastries

Cakes and desserts

Character, flavour and tradition are the keynotes of our seasonal pastries

Crêpes

Made with stone-ground wheat or buckwheat flour

Bread

Baking with sourdough means bread with its own distinctive flavour

Pastries

Butter is an essential ingredient in our gourmet pastries

Cakes and desserts

Character, flavour and tradition are the keynotes of our seasonal pastries

Crêpes

Made with stone-ground wheat or buckwheat flour

"We want to make healthier, more honest bread." — Nicolas

Bread is an inexhaustible source of inspiration for us. More than just a food, it is symbolic of a heritage and a culture.

Making real bread is a commitment consistent with the changes we are making throughout our business.

Every type of bread reflects its era. For too long now, bakery shelves have offered standardised white bread with mediocre nutritional value and artificial additives, with neither flavour nor character.

Making good bread involves rehabilitating a craft and an entire chain of related professions. For our part, we want to contribute to restoring pride to undervalued professions which are in danger of disappearing altogether, but whose skills are much-needed today.

The good taste of real bread

Making good bread means rediscovering the delicious flavours of real bread, and the crunch of a golden loaf.

Restoring bread to its former glory has educational value, providing an opportunity to explain why healthy bread is good for the body, and why our digestion benefits from less-refined, additive-free flour from traceable sources. Why using a wood-fired oven produces a better crust, and why flour made with wheat grown from farmers’ seed restores value to an entire chain of skills.

Making good bread means making responsible choices about what we want to offer our customers.

Le Responsable, for example, is a cake we make with day-old brioches and pastries. Switching to plant-based ingredients also contributes to more natural processes using plants harvested locally, such as primrose and cow parsley.

The good taste of real bread

Making good bread means rediscovering the delicious flavours of real bread, and the crunch of a golden loaf.

Restoring bread to its former glory has educational value, providing an opportunity to explain why healthy bread is good for the body, and why our digestion benefits from less-refined, additive-free flour from traceable sources. Why using a wood-fired oven produces a better crust, and why flour made with wheat grown from farmers’ seed restores value to an entire chain of skills.

Making good bread means making responsible choices about what we want to offer our customers.

Le Responsable, for example, is a cake we make with day-old brioches and pastries. Switching to plant-based ingredients also contributes to more natural processes using plants harvested locally, such as primrose and cow parsley.