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A real bakery with good bread and Provencal specialties: gibassiers, pompes à huile, frangipane and croquants
Marie and Levino opened their bakery in 1995. They bake good bread with flour from Moulin Géard (Hautes-Alpes): classic and special breads, Viennese morning breads and viennoiseries. Specialties follow the seasons and traditions. At Christmas, gibassiers and pompes à huile, followed by brioches and galettes des rois. At Easter, lammele - a lamb-shaped sponge cake covered in powdered sugar. Snacks include cakes, pizzas and quiches. As a true gourmet, Petit Futé has tasted almost everything and gives Le Péché Mignon a well-deserved "coup de coeur".
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