LE FOURNIL ANCESTRAL

Mr. Gidoiu prepares his bread with a stone-milled biological flour in the Mauricie region, according to a traditional process of full and leaven unleavened. A wide variety of organic breads are cooked every day. Bagels to spelt, bread to kamut, olives, spelt, quinoa, flax seeds, 3 or 6 grains, multigrains, campaign stick (unleavened made with rye flour), croissants to almonds… The list is long and healthy and tasty products.