L'ATELIER DU BOULANGER
The two Collardot bakeries were taken over by Pain et Tradition de Dijon Céréales branch and therefore is not closed after the departure of its creator, Arnaud Collardot. The new manager has reviewed some details and displays a new range of bread. In addition, now the bread doughs are elaborated with homemade and organic flour. Natural leaven is used, homemade by the head baker! In the two bakeries, the choice is wide, from traditional breads to the special breads via the organic ones, cereals, complete, with nuts… You will be particularly surprised by the breads added with figs, apricots and grapes. Organic products lovers will particularly appreciate the spelt bread. As for the sweets, you are again spoilt for choice. Delicacies are divided by flavours, depending on whether you prefer chocolate, traditional and unavoidable recipes or fruit. The bakery can also make your cake for any particular event. As for the catering, the cold buffets and cocktails are very successful. An excellent address.
Members' reviews on L'ATELIER DU BOULANGER
Je viens chercher mon pain tout les matins a l'ouverture , et je n'ai jamais été déçu.
Le choix des pâtisseries est varié et donne vraiment envie.
Je n'ai eu que des compliments de la part de mes invités.
En bref pas du tout d'accord avec le commentaire précédent.
Je recommande fortement cette boulangerie!