LOU BARA DI PAÏS
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Bread baked over a wood fire in the Coursegoules communal oven, perpetuating the tradition of old-fashioned baking.
Bread baked over a wood fire in the communal oven in the grand tradition of "old-fashioned" bakery. An artisan bakery that Xavier Rouxel makes a point of perpetuating in Coursegoules after 10 years of inactivity. Mustard brioche sausage, pissaladière and pizza for some, sugar and chocolate chip brioche for others, there's something for everyone! You can also find the crunchy gros pain di païs on sale in Grasse, at the Potager du Peyloubet, a farm.
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