LES ÉPIS D'ANTIDE
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From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.
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