Like his brother Florian, a baker in Boulogne-Billanccourt, Jocelyn fell into the flour from his earliest age. He is the eldest and it was his father, Germain Lohezic, who taught him everything. He followed him in his various bakeries, but in Adulthood he preferred to see a little elsewhere, especially in financial management, before returning to family sources. He bought this case in 1997 and modernised everything without forgetting the know-how inherited from his youth. Jocelyn Lohezic manufactures a dozen special breads. His Tradition was rewarded in 2004 and they deserve it because their texture is tasty, his croissants and his patties have also received prizes. We love his baguette from meadows to flax and sunflower. The far Breton and kouign-amann are among the specialities of the house, Breton origin oblige, but also the decay apple-grape or white cheese to the grout of red fruits made home.
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