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Joseph Korcarz, a sucker for over five generations, arrived in France in 1946. It was in this little bakery that he kneading the first post-war bread. More than years later, his son and grandson produce and pursue their know-how in strict respect for cacheroute. The window, a veritable decor decorated with wood panelling, and inside the wooden panelling décor invite the eye. This bakery is packed with baked, pre-cooked or raw breads, pastries, pastries, salted snacking, etc. to eat locally or to take away. You need patience, especially on Sunday…
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Lorcarz thank you for this delight