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Baker

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Treat yourself

Old school know how

BAGUETTE TORSADÉE

“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.

PAIN BÛCHERON

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.

BURGER BUN

This is one of our special creations that we made in collaboration with the best restaurant in the neighborhood. That’s why their hamburgers are so unique and tasty.

“THIS BAGUETTE IS TWISTED BY HAND AND THIS IS WHY IT TASTES BETTER”