LE FOURNIL DE BETHLÉEM
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These bakers use local flours and wood-fired cooking to promote taste and nutrient assimilation.
Here, we praise tradition! Soizic and Marin offer a range of breads made with natural leavening, a slow working method that guarantees more nutrients for the consumer: country, seeded, small spelt, rice, buckwheat, rye... but also sweet delicacies (such as croquants). Orders must be placed in advance for special preparations, such as Christmas gingerbread. Twice a week, they offer their production for direct sale in their bakery, but also in Chancelade.
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