A good baker, good flour make a good baguette
MY PASSION, I LOVE TO WORK!
Everything I do is done with passion and patience.
Because I am passionate about my work and I want the best. I choose only quality raw materials. My products are manufactured on site and all my expertise guarantee you a unique taste.
MY GOURMET GOAL
“To feed people it’s complicated, it’s all about matching the palates.” To make something that tastes good,
that’s my goal. I add my little “upgrades” from all the secrets from my experience.
We must innovate all the time. It’s by respecting the client that we create balance.
“This baguette is twisted by hand and this is why it tastes better.” This is what clients say. We use T65 flour for traditional baguettes and we bake 300 baguettes per day.
It is impossible to make a good croissant without butter inside nor without extra fine butter. We know the basic recipes but we can’t stop improving on them. That is our production secret. Our pure butter croissants, chocolate bread and raisin breads are waiting for you.
Wheat flour, seeds, yeast, salt, 24 hours of fermentation, voilà! Baking is made in my oven. And because the crust is so thick, it is easy to preserve. Many days and it keep all its aromas.