FRÉDÉRIC BRANGEON

Frédéric Brangeon defines himself as a craftsman of character and passion, having inherited his love of the artisan bakery from an early age. This baker's son, who became a master baker, perpetuates a family history in which Aurélie, his wife, and his entire team work with him to delight us. Since 2009, at his two establishments in La Chapelle-sur-Erdre (in the town center and in the Erdre Active Zone), Frédéric Brangeon has been selecting quality products to delight our taste buds. Among the ingredients, good and local: salt from Maison Charteau in Saint-Molf, local and traditional French Label Rouge flour from the Bourseau family flour mill in Nozay, fruit and vegetables mainly from the Hautière and Panetière family farms in La Chapelle-sur-Erdre. Here you'll find a wide variety of special breads, such as pain de campagne (organic wheat flour, organic rye flour), or the delicious fig and apricot bread made in 12 hours, like the bûcheron (Label rouge traditional flour, rye, sunflower seeds, linseed, sesame); but also viennoiseries: croissants, pains au chocolat, and other raisin breads,... not forgetting home-made pastries: paris-brest (choux pastry, almond crunch, praline cream, praline sauce), raspberry macaroon (macaroon shell, light vanilla cream, fresh raspberries), or the traditional gâteau nantais (soft almond cookie flavored with rum, royal rum ice cream), as well as sweet treats: chocolate bars, macaroon boxes, spreads, mendiants for parties... For lunchtime, the bakery-patisserie offers a wide range of tasty sandwiches, wraps, quiches, home-made pizzas and salads. And for aperitifs, you'll love the surprise breads, fougasses, préfous and other savoury reductions.