LE FOURNIL DES SENS
An apprentice and then an employee of the places, Olivier roulé his bosse before returning to the Vigan, the star of the places: the old wooden oven that makes this bakery, in addition to the know-how of the site master, a must in this matter. A die masoned furnace whose handling allows the temperature adjustment. Kneading slow, long fermentation and hand-shaping are the three steps necessary for the good bread, steps that Olivier respects to the letter and manie with the greatest seriousness. Complete, complete breads, sesame, rye, seigle, rice flour, or quinoa, or decorated with olives, poppy or sunflower, these rolls fall under any dish. Who says true bread says true treat.
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