AUX GOÛTS LIÉS
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2024
Recommended
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2024
The wheat we use is stone-ground, producing a semi-complete flour that retains a maximum of nutrients. The dough is then left to rest for long hours, allowing the bread to develop all its aromas and its digestive and nutritional qualities. Finally, the bread is baked in a wood-fired oven, in an energy-saving process. In addition to breads, the bakery also offers other seasonal delicacies, such as focaccia. However, it is not possible to eat on the premises.
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