L'AUTRE BOULANGERİE
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The bakery changed its name in the summer of 2019, but Christophe Jégou is still at the helm. It ensures a craft production from 100% traditional French flours, without additives or improvers for a high quality and healthy product. The breads are made, shaped and baked on the premises and benefit from slow kneading and a longer rest of the dough for more flavour. Try the golden, crispy and generous crust and the honeycombed crumb of traditional chopsticks such as Tradition, Ficelle, Paysanne, Rétro-graines, Sarment, Bio. If you prefer a denser and more compact crumb, choose a traditional bread with subtle flour blends and longer baking time, such as Retro Bread or Poolish. Or taste the originality of special breads: gluten-free, cereals, wholemeal, rye, figs, corn, cocoa, nuts, ball of wheat. Not forgetting homemade breads, plain, wholemeal, fruit or even seed and cereal breads. And the specialty of the moment: the Big Bread of 3 sold by weight. A subtle blend of 3 flours: tradition, millstone and rye sourdough for a bread that is both soft and fragrant, soft and crisp, with complex aromatic notes. In short, you're spoilt for choice!
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