LE PAIN DE COURCELLES
Bakery
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2025
Recommended
2025
A former forester with the ONF, Adrien Ochem took over the Courcelles bakery in 2011. He taught himself to bake in order to produce breads different from those currently available. He uses organic wheat and natural sourdough to produce quality products. Instead of an electric oven, Adrien opted for a wood-fired Roman hearth oven. The result is exceptional. The bread, which keeps for several days without difficulty, has a crisp crust and a soft crumb.
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