LE PÉTRIN DE RIBEÏROU
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Since a «Bread Decree» of 1993, the word «baker» is reserved for craftsmen who choose their raw materials, pétrissent bread, control its fermentation, shape, and cook it at the place of sale. Born in the same year, Le Pétrin de Ribeïrou is the pioneer of franchise in this field and has been able to take advantage of tradition to offer a old-fashioned bread that does the job. In the shop at the entrance of Castelnau-le-Lez, opened in 1998, the baker works in front of you as a sign of transparency. There is a beautiful range of homemade breads sold by weight: The Ribeïrou, the Fermière, the Tordu, the Couronne, Seigle aux noix…). And you can keep them for several days. Some pastries also: fouace, mouna, apple pie, marbles, pies…
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