TERRE DE PAINS

Yvan, José, Clémence, Marjorie: there are now 4 bakers to keep this "organic" bakery alive, created by the latter in 2011. All of them with different experiences, whether in traditional kneading machines or in bakery peasantry. But the workshop in Ounans (in the Val d'Amour) was becoming too small. Hence the obligation to grow up and move to a wine farm not far from Salins-les-Bains, in this village that many tourists and active people coming or going to Besançon visit. "Terre de pains" therefore continues its journey through a SCOP (cooperative and participative society) financed by about ten people. In their bakery, our 4 craftsmen will offer you more than a dozen breads, all from "forgotten" varieties, poor in gluten, better resistant to diseases and insects. So many choices with wheat, rye, buckwheat, rice and their marriage with flax, rapeseed and clover! You can also enjoy the buns with their bewitching aromas and textures.