MAISON HERMELIN
Bakery
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05.56.91.35.33
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2024
Recommended
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2024
Jonathan Hermelin was first trained as a pastry chef before discovering that bread was a product where one could also innovate. And that's what he does. All the breads make you want to bite into them, whether it's the Rouge de Bordeaux made from red wheat, the khorasan made from the eponymous wheat, rich in proteins and mineral salts, the tourte océane to be served with smoked salmon, medocain grenier or seafood, or the lemon rye ideal with oysters. The pastries and cakes are just as good as the breads
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