PANIFICA
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Gaëtane Raguet and François Brault display the traditional winged wrestle with a mixture of natural levain and yeast and less refined organic flour at the round price of 1 €… What we like most of all are the breads made with old cereals or the flour flour and the natural levain. Benefits of this method: the taste developed by slow fermentation and conservation. Cooking is done in quite high temperature with a steam injection that gives the brilliance to the bread. Antique wheat-based starch is one of the lighthouses of the shop with buckwheat and corn breads and gluten-free bread. You can enjoy it on site.
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