BOULANGERIE BO
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The Bazin bakery became BO bakery. " B ", like Benoît Gindre and" O ", like Olivier Haustraete who took over this historic boutique. These two craftsmen have preserved the magnificent window to the old while providing many new features. The neighbourhood's clients were quickly seduced by "small young people". They have preserved Jacques Bazin's farmer's bread to flour flour and natural leaven, declined to the grapes, walnuts, hazelnuts, figs, almonds, etc. but they put their signature by creating the'neighbour's bread ', a character that combines rye, buckwheat and wheat flour with natural leaven. " Tradition "chopsticks with cuttlefish and cumin ink have made their little effect from the beginning. On weekends, smoked bread or a Auvergne square 100% rye 100% natural leaven. Part of the bread is made from biological flour and everything is made in a traditional way. Now let's talk cakes… And here too, beautiful surprises such as Cho Sichuan, intense biscuit, crisp praline, 67% shock foam, creamy Sichuan pepper or pink Couleur of pink, inspired by Mont-Blanc, composed of red beans purée to cherry flower, a vanilla fermented cream, meringue, a strawberry gel and cream. almond, all resting on a bottom of sandblasted dough. They also include soufflé, raisins aux or salted pies. Japonisantes creations are designed by Olivier, who worked alongside Alain Ducasse in Tokyo.
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