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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Dans cette boulangerie (?) quand vous demandez un pain PAS TROP CUIT (chacun ses goûts) vous vous retrouvez avec .... un bloc de charbon !!!
Cela ne correspond pas à mon système de chauffage et je m'en félicite, car cela serait très onéreux de chauffer la maison de cette manière.
Quant aux vertus thérapeutiques du charbon, la pharmacie convient très bien pour cet usage avec des gélules vendues pour une ... bouchée de pain !