Nicolas Reinbold is a baker in search of authenticity. He only works with flours from ancient, non-hybridized wheat grown in permaculture and polyculture. He obtains his supplies from Les Maîtres de Mon Moulin (Roland Feuillas) in collaboration with Moulin Foricher. Nicolas pays particular attention to the traditional French baguette. He's also a whiz at travel cakes, which means he's a whiz at viennoiseries. Each one is more gourmet than the last, with classics competing with ephemeral creations.
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Opening time and information on BLÉ ET TRADITION
Open Monday to Friday, 6.30am to 6pm; Saturday, 7am to 5pm. 100% Nature label: https://centpourcentnature.com/.
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Est c'est très bon