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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
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J'ai goûté les petits pains salés à la tomate et au pesto, les viennoiseries savoureuses mais surtout un incroyable pain aux raisins (a quoi je ne suis pas un grand fan)