LA CROQUINETTE
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Patrick and Patricia Bouron settled in Magescq after they had made their weapons in the Gers. Opening their own bakery was very important, but selling "real bread" remains their priority. Patrick works the units in the evening, puts them in cold room and then in the room. At 4 or 5 in the morning, he rises for cooking. Tradition, Campaillette, Serpentine, Céraine, peasant point… Even if these names tell you something, they are not frozen units. Idem for pastry. The emphasis is on antique cakes: Pastis, Basque cake, crisp, fouasse, (vendéen cake, Patrick's department), old-- - fluffy praline - Russian, Mont-Blanc and huge brioche of 6 kilos to the cup. Respect for traditions requires, crêpes is at Chandeleur, gâche at Easter, stresses Patricia who looks after the shop and serves breakfasts on the summer terrace. A small gourmande stop (parking) where the only risk is to rediscover the taste of homemade cakes and the taste of good bread.
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