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The breads are put in suspension in small wooden niches attached to a grid. The idea of the two creators, Thomas Paris, baker, and Grégoire Baron, who love the good products, is to show that bread can be light if it is worked in the rules of art. And that's the case in this house. The products are made in the natural levain with long fermentations where there are numerous bubbles such as balloons, and red label flours. The choice of breads goes from the traditional baguette to the complete bread to the seeds of squash and lentils, or to the long-preserved flush bread. Pastries and cakes are made with the same care. Vanilla cabbage and vanilla cabbage is particularly tasty. At noon the bakery makes formulas (sandwiches, quiches, salads, etc.), always with quality products.
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