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In a small springtime decoration here you make bread and by any one. It is done in the most natural and traditional way possible, without adding any products to make them more beautiful or better. Only flours from reasoned agriculture are used. The provenance of the wheats is fully controlled and mainly comes from the Island of France. All the bread is worked with natural leaven. Pastries are made from butter in appellation of origin AOC. For pastries, the same approach is required. Among the specialties: Pondicherry with almonds of almonds and pistachio, tartlets with strawberries, abundance and Paris-Brest.
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Members' reviews on LE MOULIN DE ROSA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Other carefully crafted pastries showcased in the window change daily but the lemon layer cake is superb. The multi fruit and seed bread is my favorite although often disappears by late afternoon. It is so dense with goodies that they recommend slicing it for you with their electric cutter as home knives will likely crumble the bread. In case they’ve run out try their dense norvégien multi grain which is filled with various seeds and whole grains and to me has character and complexity rather than bread without anything inside, although their crisp baguettes are as good as any.