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.
Bakery
Authentic flavour
The village bakery
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.
