Sourdough breads
Naturally fermented breads made from organically grown wheat and other grains. No additives, just flour and water. Breads are kneaded slowly and left to rise for at least 18 hours to develop flavour and texture.
Pure white
- 100% pure wheat
- delicious whit white meat, with poultry and with soft cheeses
Pure spelt
- made with 100% spelt flour
- source of dietary fiber
- delicious with cold dishes, cheeses and fine meat
Tourte de Meule
- a rustic bread
- made of wheat milled on millstone
- rich in minerals and fiber
Le pain des gaults
- mixture of wheat and rye flour
- delicious with meat and sauce and with strong cheeses
Multi-grain
- flower of roasted corn, Barley flour and wheat flour
- sunflower seeds, yellow and brown linseed, sesame, chopped soya
- Delicious with soft cheeses and fine meats
“Le terron”
- mixture of wheat and buckwheat flour
- low in gluten
- delicious with fine meat, roast and fresh cheeses
- also possible with nuts, figs and raisins (weekend)
Whole-wheat
- made with whole unrefined wheat flour
- rich in minerals and fiber
- facilitates intestinal transit
- delicious with soft or melted cheeses
soft bread
- sugar bread
- raisin bread
- milk bread
- chocolate bread
Fruit bread
- made of spelt, pure wheat and rye flower
- enriched with many grains, seeds and with apricots, blueberries and cranberries
soft rolls
- sandwich
- sandwich with chocolate drops
- sandwich with cinnamon
Small bread roll
- sourdough bread (white or buckwheat)
- delicious to share at the table with soup, pasta or small dishes
Baguette
- 100% pure wheat
- naturally fermented
- in the traditional French way
Ciabatta
- naturally fermented
- with green olives and sun-dried tomatoes
Small bread
- with yeast : white or brown (with seeds)
- naturally fermented : white, wholemeat, multi-grain or rye flower
Breakfast pastry
- made with 100 % pure butter
- croissants, pastry with raisins, pain au chocolat, almond pie, cherry & cream