LE PAIN EN SOI

Carine Tripnaux already had a busy career in a completely different sector when she launched her artisanal bakery. In her tiny shop, the baker grows her own sourdough and forges links with producers. She prefers tall grain and uses water from a local spring. To develop her model, she was inspired by the best she found in France after visiting various colleagues. The result is such that people sometimes come from far away to get her cakey bread.