Pains et tradition
When it comes to bread, man will always have the advantage over the machine.
Our baker partner
Bread is the first visible sign of a good table.
If it is good and well made, there will be no questions about the quality of the ingredients and the dishes that will follow.
For us, there is only one possible bread: the good, the true, the authentic.
The one that is made the old-fashioned way and according to the rules of natural fermentation. It has a real crispy crust and a fatty and generous crumb, pleasant to chew and releasing unparalleled aromas and tastes.
This is a “SLOW BAKING” production.
If it is good and well made, there will be no questions about the quality of the ingredients and the dishes that will follow.
For us, there is only one possible bread: the good, the true, the authentic.
The one that is made the old-fashioned way and according to the rules of natural fermentation. It has a real crispy crust and a fatty and generous crumb, pleasant to chew and releasing unparalleled aromas and tastes. Our kneading is slow so as not to whiten the crumb and to allow the aromas to build up.
Our fermentations are carried out at room temperature because this is where the magic of taste happens.
We do not interrupt or postpone fermentation and our cycles are slow and natural. Our sourdoughs are gentle and the yeast dosages are up to 10 times lower than those used in modern bakeries.
Our only compromise to modernity is pre-cooking followed by freezing. This work technique allows us to work without stress in production because there are no time or organizational constraints. If it is good and well done, we will not ask questions about the quality of the ingredients and dishes that will follow. For us, there is only one possible bread: the good, the true, the authentic.
The one that is made the old-fashioned way and according to the rules of natural fermentation. It has a real crispy crust and a fatty and generous crumb, pleasant to chew and releasing unparalleled aromas and tastes.