AU FOURNIL 1920
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Probably the oldest wood oven of Blois always in action, dating back to the Revolution and renovated around 1900, this bakery changed its name but did not lose its soul. More than thirty varieties of organic bread in the natural levain are offered, not to mention pastry. The visit of the furnace is certainly rewarding with the discovery of its centerpiece and new flavors among which the pavement of the monks, the Auvergne bread or the foul of Rabelais in tribute to the region and the Dutch mini-caves to the hazelnut frangipane. Contact the bakery to book your visit.
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