LE PAIN DE LA RENAISSANCE
Bakery
5/5
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Recommended
In her fifties, Marie-Christine Renaudeau decided to start again from scratch. She wanted to put the real bread of yesteryear on her customers' tables. No yeast in the flours, no pesticides, no additives. Among her specialities are spelt sourdough bread and legume bread made from green lentil flour, green peas, red bean semolina and quinoa, which is all the rage among gluten-intolerant, vegetarians and vegans.
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des viennoiseries put beurre un delice