PAINS ET TRADITIONS

High-end at, rich and varied salads and small cold and cold meals. When we know that average European modern man consumes an average of 6 kg to 7 kg of food chemistry in food every year, is it right now to turn to healthy and organic food, not? In any case, this is what Jean Kircher, Alsace of origin and from an old sucker family thought, and that is why he has been fighting for more than thirty years to preserve the tradition of bread. To do this, it selects authentic raw materials, natural and light, including flour. The bakery is also certified Slow Baking, which implies the exclusion of any synthetic chemical ingredient or GMO, and a manufacturing to the old that is in long fermentation and stone cooking. The bread remains fresh for several days, unlike the industrial wand which remains soft for 3 hours, etc. A wide range of breads is offered (organic, visually, cereals, countryside…), special breads (hazelnut-pistachio, fig-grape, tomato-olives, rye-grape, buckwheat, apricot-hazelnuts…), pastries to the eggs of Columbus and pure butter and pastries. All at prices entirely competitive compared to a traditional bakery. What is also appreciated: that you don't stop the door at 18 a. m. on Saturday on the pretext that you don't serve after 18 p. m., etc., battery. An open mind.