LE SOLEIL LEVAIN
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The bakery is the village's sun radius. The wood kiln is in the store; A furnace that dates back to 1925 with a vari duct conduit designed to steer the flame on the vault, as used. A special cooking method that requires a very precise heating before cooking the deposited bread on stone sole. It is a process that is essential to be renewed for the next cooking… It is to say whether the manufacture with a kneading au is entirely artisanal. There are many amateurs who take the detour for their special (and organic) breads: to spelt, complete, nuts, chestnuts, quince (according to season), and the "brassado" from Easter to late May, an old recipe in the valley. But there's also, with refinement, season pies, pastries, and beurre to different fragrances, including the very original green tea.
Members' reviews on LE SOLEIL LEVAIN
It is acclaimed for its full and balanced and its capacity garda. The large bread is still delicious even after a week.
This bread is located light-years of the bought the morning and already hard baguette at noon (or on the contrary, soft and rubbery).
Once you enjoyed at the breads du soleil Close, you are able to make miles to get some again. And the prices are reasonable! Which is rare in the organic area.