MAISON DEMOULIN

In Profondeville or Boninne, Maison Demoulin plays the same score. In other words, breads that take the time to grow, up to 36 hours of fermentation depending on the type of bread. Some of them are 100% sourdough, like the wheat bread made with Boninne flour. Some others are original, like the oatmeal bread or the pumpkin sunflower bread. The pies and pastries are made from the same kneading trough, making ample reference to the recipes of yesteryear with a modern touch. The Maison Demoulin is also a caterer for all professional or private occasions.