LE PETRIN RIBEIROU
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At the exit of the Val-Saint-André Highway, next to the Total station, here is an address appreciated by the Kaunas, because the bread there is good, the parking easy and the opening hours wide. The Ribeirou bread made with the old, the leaven and the oven is appreciated for its crispy crust and its mellow straight. It keeps alive. The secret? A flour rigorously selected, a slow and delicate kneading. Most: According to a secret process, the protein rich wheat germ and vitamins are integrated into bread. The breads are manufactured in the workshop in several daily fournées. In the spokes: many breads, including rye breads, complete, olives and grapes, sesame or cereals… But also pastries, fruit pies, croustades to pears or chocolate, and the delicious mouna, a brioche to the orange flower. Note: The cannelés are delicious and are cheaper than elsewhere!
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