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The adage "from field to plate" takes on its full meaning at the Ferme des Blés d'Or thanks to Noël Lafertin, farmer and baker. Le Pain de Nono is the fruit of a job well done by this lover of old-fashioned bread. It's a divine bread, and with good reason, since the cereals grown here are harvested, crushed and transformed into crunchy bread. Long, loaf, baguette, plain or special, Nono's breads have their fans, who flock to the bakery when it's open. And don't miss the famous apple pâté.
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Further information
Opening time and information on LE PAIN DE NONO
Open Thursday to Saturday from 4pm to 7pm.
Owner's Message
For many years, Noël Lafertin, known as Nono, has been growing cereals (wheat and rye) at his Ferme des Blés d'Or. But he doesn't stop there, since this farmer-baker transforms the grains into flour with which he makes a variety of incomparable sourdough breads, baked in a wood-fired oven. Long, ball, baguette, flax, raisin, olive... all breads are sold by weight. Nono" cookies and many other homemade delicacies, sweet or savory, are also part of the ultra short circuit products offered by Nono. A healthy treat!
Members' reviews on LE PAIN DE NONO
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Ici, on vous sert et le prix au kilo y est pratiqué. Possibilité de commander.
Attention, c' est une adresse courue. Premier arrivé; premier servi (surtout pour les pains au chocolat).
Je peux dire que j' ai mangé du vrai pain, cuit au four à bois.
Un personnel fort aimable et très souriant.
Une adresse à voir absolument et vous ne le regretterez pas.
Lieux ouvert les jeudis, vendredis et samedis; de 16 h à 19 h.
A savoir que la farine est préparée sur place, en circuit ultra court car les lieux possèdent un champ de blé à proximité immédiate.
Quant aux pains, et bien allez y, et faites vous votre propre opinion.