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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Members' reviews on AU PAIN DE MON GRAND-PÈRE
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Cependant, tous les pains étaient beaucoup trop cuit aujourd’hui de même que les croissants et les pains au chocolat.
Enfin trois euros pour une petite brioche aux pralines très basique, c’est totalement hors de prix . C’était la première fois que je testais cette boulangerie, mais au vu de cette expérience, je ne pense pas que j’y retournerai.