UNE TARTINE DE BONHEUR
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Pascal Emeriau, the baker, makes the choice of local products, in the image of Guérande's salt produced by an independent arm. All his breads are designed with flour derived from a controlled culture controlled or organic flour crushed to stone stone. Set here in 2003, Pascal's ambition is to offer bread, a symbol of the sharing, in all its forms, of campaign bread to the pie of the stone, through the Forest, the Ciabata, the spelt, the master's bread, the galluette, the bread to ingredients… Light, tasty and alveolated, crisp and crispy crust are the legs of the passionate baker. Please note that bread can be kept for several days. The complete map of the various proposed breads is available on the website.
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