BOULANGERIE GALZIN SPECIALITÉS AVEYRONNAISES
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Baker for 3 generations, Maison Galzin began in Millau with Paul Galzin in 1938. He is the source of the know-how of this artisanal bakery which has made the happiness of many generations with some twenty bakeries. Regional specialities, the Fouace de l'Aveyron, the spit cake, the verona, the roquefort lamb, the prunes rissole… and a wide range of breads including the Paillace du Larzac, pastries and viennoiseries. Recipe for making breads: Aveyron flour, a pinch of Camargue salt, a unique and natural leaven and good cooking… Nothing but delight!
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