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In the Diamani family we're a father and son, and it is marked on the shop. At today's controllers Philippe and Mickaël who declines the Parisse as a Baguette tradition or with seed of poppy, sesame and even dried fruit. The crust is craquante, the mie bien. In 2013, they were awarded 3rd place in the competition of the best traditional wand in Paris. These craftsmen, affiliated to the Festival des Pains, rely on the recipes of this grouping, including the Festillou, a rustic bread, or the Païsou, a very unsubtyped country bread. A beautiful bottle of pastries, including strawberry lightning, raspberry, mango passion, nutella, mixture lemon, and desserts complemented by classical pastry.
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