LE FOURNIL DU TRUQUET

Claire and Laurent's bread is bought from the baker, directly from the bakery, or from Claire's rounds of the markets. Short circuits are also favoured for the supply of raw materials. As for the rest, it is Laurent's know-how and skill that make all the difference: pure leaven (a mixture of water and flour) and no chemicals, combined with a lot of skill and patience to knead (sometimes by hand), roll and bake. The result: buckwheat bread, spelt bread, walnut bread, fig bread..