A small queue at rush hour: the success of this bakery is not only due to its beautiful location but also to the continuous flow of fresh bread. Faithful to the entire chain of the same name, the Dijon bakery produces quality bread whose flours are mostly organic. The breads with a crispy crust are reminiscent of the breads of bakeries of yesteryear with the sweet scent of fresh sourdough. Beaujolais bread, bread made with chestnut, rye, honey and hazelnut flour, spelt crown... Whether traditional or special, the baker who makes them prefers wholemeal flours and sourdough dough; he likes to praise the quality of his suppliers and the care taken in baking. Moreover, the formulas proposed at lunchtime are convincing: burgers and other varied sandwiches or generous quiches are added to a pastry for copious lunch breaks. A beautiful address for beautifully made products.
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Je recommande
En revanche les prix sont devenus absolument prohibitifs !
J'y allais parfois le dimanche matin après les courses pour un pain au chocolat + un croissant amandes ou alors un pain au chocolat + un chausson aux pommes.
Déjà 4 euros je trouvais cela excessif vu la qualité moyenne, je me suis même demandée si le prix n'était pas à la tête du client ou s'il n'y avait pas une taxe dimanche...
Ce matin 4,40 euros ..... Heu ..... Terminé !
Prendre les gens pour des pigeons j’irai ailleurs !
Pour le reste, le pain n'est pas mauvais, les bretzels sont bons.
Bon courage à l'équipe pour l'été