Stone-milled flour from the Dordogne, a levain we've kept alive since the first winter, and a wood-fired oven that gets lit at four in the morning.
Out of the oven from 07:00. When it's gone, it's gone.
Refreshed twice a day, every day, since 2011. No commercial yeast anywhere in the bakery.
The dough rests 24 to 36 hours in the cold room. That's where the flavour and the open crumb come from.
Lit at 04:00. Loaves go in on the falling heat, viennoiserie after. Everything sold the same day.
Order a large loaf or a viennoiserie tray by phone the day before: +33 5 00 00 00 33