BOULANGERIE PASCAL ROUSSEL

Trained by Franck Dépériers (Meilleur Ouvrier de France baker), Pascal moved to Brive in 2014. His bakery applies traditional methods and can only work with a choice of raw materials, wheat flour, spelt flour, Montaigu butter... He makes bakery pastries such as the flan pâtissier, but also a caramelized apple puff pastry and the Nantais cake. We like his gingerbread and brioches with chestnut cream.