LA TÊTE ENFARINÉE
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After 12 years on rue de Nantes, Antoinette and Christophe have opened a bakery with a pretty yellow shopfront just a stone's throw from the Opéra. Here, a range of breads made with organic flour from Bain-de-Bretagne and Corps-Nuds: petit épeautre, pain de campagne, pain au seigle... Thanks to pure sourdough, slow fermentation and hand kneading, they keep longer and are easier to digest. Christophe can be seen kneading the bread behind the window. We tried Jeanne's bread (cranberry, raisin, apricot, hazelnut, honey sourdough, linseed) with goat's cheese. We also come for the delicious kouign-amann with AOP semi-salted butter. A real treat!
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