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Behind Place des Halles, next to the Porcheret cheese dairy (it will be easy to do double duty), the Éric Fèbvre bakery proudly displays the family tradition of the grandfather and great-grandfather. The chef first worked as a pastry chef in gourmet restaurants before returning to the simple taste of bread. Bread, yes, but "real bread", as he calls it: made by hand, without yeast, with this slow fermentation that gives it that little nutty flavour. Married with fig or chestnut, this honeycomb crumb is delicious. As you will have understood, we obviously trust the chef when it comes to pastry.... We let you discover!
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Members' reviews on BOULANGERIE ÉRIC FEBVRE
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Comment peut-on vendre à ses client des pains cacao cramés (voir photos) ? c'est honteux et surtout pas digne d'un professionnel. Les pains étaient immangeables car même en essayant d'enlever la croute, le pain avait pris le goût du cramé ! je n'irais plus dans cette boulangerie !
Le personnel est adorable souriant et bienveillant. Éric le patron un joyeux boulanger plein d humour et modeste - son plaisir nous faire plaisir.
Excellente adresse à recommander vivement sans modération