AU PAIN D'ANTAN

This baker only uses flours from wheat produced using sustainable farming methods. The Bleuette, used for the baguette, owes its name to the flowers planted around the wheat fields. This commitment to quality has been rewarded with a Label Rouge, awarded for the manufacture of his Tradition baguette. The fruit of an eighteen-hour fermentation, it is made with natural leaven, like the Pain d'Antan, sold by the cup, and the Pain des Gault. The pastries, also home-made, are not to be outdone. An address to discover and recommend!