LE FOURNIL D'ANCHIN MAISON TEPPER

Open Monday, Tuesday and Thursday through Saturday from 8am to 12:30pm and 3pm to 7pm; Sunday from 8am to 12:30pm.

Pascal Tepper is an institution. Meilleur ouvrier de France en boulangerie in 2000, he took over the reins of the family bakery created in 1921 by his baker grandfather. His son Julien takes over from him. So this is the fifth generation with a passion for bread and good things.

So how do we manage to have one of the best bakeries in France in Pecquencourt?

1- The ingredients

Pascal knows that good things come from good things. The flours come from wheat that Pascal selects and has ground by a local mill. Seasonal fruit and vegetables come straight from the market gardener down the street. Dairy products come from Somain.

2 - Know-how.

Pascal is a trainer and globe trotter. He shares his knowledge around the world (up to 1 country a week) with apprentices who want to go further in their technical know-how.

3- creativity

"You always have to reinvent yourself". Listening to customers, experimenting, inventing... and Julien, his son, plays a key role. His youth and curiosity mean that new creations are born. New breads, new pastries. This creativity is also rooted in his local roots, which are a source of inspiration for his recipes of Polish origin, such as Makoeche and Apricot Placek.

4 - and of course, love

Pascal was not only born in Pecquencourt, he was also born in this house on rue Gabriel Péri. "The bread basket was my cradle and the carts were my childhood carriages". Masi is also Love with a capital A. His wife Catherine has been with him in life, and in the bakery, for 36 wonderful years, and is a pillar of success for the family business.

"By the way, Pascal, what's your favorite bread?

It's Pascal's pavé, a sourdough bread made with T80 flour, with slow kneading and long fermentation.