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The Demoncy husbands are not very proud of the success of their baguette, the 140, which was elected Best Baguette in Paris several years ago! All their breads are peeled, shaped and cooked on-site, daily, and some products even require several supplies! The country bread is hot: It takes more than ten hours to make it, from white wheat flour, pure rye flour and natural levine, a statement of salt from Guérande. It also exists in organic version, as well as complete bread. The Charente-Poitou butter growing crescent has also been crowned and is expected by customers every day.
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