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.
- No bakery products available on 13-14-15/12/24 and from 23/12/24 to 3/01/25
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
