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This is a tradition, in this bakery, it passes only Companions of the Tour de France or the best workers in France. Thierry Meunier, the master, forwarded the witness to Anis Bouabsa, student and MOF. This young person made the bakery a passion and his work was rewarded because he received the prize of the Best Wand in Paris in 2008. Each day, it offers fresh, organic, or more classic breads that can be bought by weight for some. The rustic is a savant mixture of barley and sesame, while the Auvergne slab is 100% rye. Friday is the day of brioches of different kinds and customers are rush.
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