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2025
Recommended
2025
Nicolas Reinbold is a baker in search of authenticity. He only works with flours from ancient, non-hybridized wheat grown in permaculture and polyculture. Nicolas obtains his supplies from Les Maîtres de Mon Moulin (Roland Feuillas) in collaboration with Moulin Foricher. In the Ribeauvillé boutique, discover the "Bar à croissants", an exclusive concept in Alsace! Each pastry can be filled to order with a variety of homemade fillings that change with the seasons: jams, jellies, hazelnut paste, chocolate cream... Yum!
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Members' reviews on BLĖ ET TRADITION
4.8/5
34 reviews
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Seul regret, j'habite à 1 heure de route... mais j'y ai remédié un peu en achetant plusieurs pains... que je vais congeler !