PANIFICA
Bakery
2024
Recommended
•
2024
Gaëtane Raguet and François Brault display the traditional winged wrestle with a mixture of natural levain and yeast and less refined organic flour at the round price of 1 €… What we like most of all are the breads made with old cereals or the flour flour and the natural levain. Benefits of this method: the taste developed by slow fermentation and conservation. Cooking is done in quite high temperature with a steam injection that gives the brilliance to the bread. Antique wheat-based starch is one of the lighthouses of the shop with buckwheat and corn breads and gluten-free bread. You can enjoy it on site.
Advertising
Advertising
Organize your trip with our partners Paris
Transportation
Book your plane tickets
Car Rental
Boat rental
Accommodation & stays
Find a hotel
Holiday rental
Find your campsite
Tailor-made trip
Immersion travel
Services / On site
Activities & visits
Find a doctor
Members' reviews on PANIFICA
Value for money
Service
Choice
Originality
Advertising
The best at Paris and around
Advertising
Find unique Stay Offers with our Partners
Advertising