BOULANGERIE HOCHE
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It's hard to pass by this bakery without being tempted to enter. The smell tickles your taste buds. The tempting window display is decorated in the old-fashioned way: that's all it takes to make you fall in love. Elisabeth and Hugues Giteau took over the business in 2000. As bakers for thirty years, they have brought their know-how to the business, and what know-how! The bakery has no less than sixty varieties of bread, from the most traditional to the most exotic, with a wide choice of breads from around the world. Irish, Italian, German or Breton like the bara'du (black bread with cereals): you will come every day to taste something new. And let's not forget the scones, which are simply delicious. Breads with a very low gluten content have also made their appearance: organic spelt, sarrimaïs (buckwheat, rice and corn flours) and organic quinoa... The pastries, made with seasonal products, change every six months. The kouign amann are generous. The establishment also offers a large number of sandwiches at lunchtime, fresh seasonal fruit juices, as well as a catering service with surprise bread, petits-fours and garnished strings. So, don't hesitate and go through the door of the gourmet: you will keep the memory of their many sweets in your mouth for a long time. Also to be discovered for weekend aperitifs: an assortment of savoury mignardises such as miniburgers or shuttles.
Jeudi dernier, j'achète un pudding. Quelle ne fut pas ma surprise en découvrant des cailloux à l'occasion d'une bouchée de ce gâteau.
J'ai bien entendu été signaler cela à l'établissement. Mais je tiens à partager cette forte déconvenue.
Mon conseil : n'hésitez pas à faire quelques pas de plus pour donner votre argent à un établissement dont les employé·e·s vous rendent le sourire que vous leur donné et vous parlent avec douceur, gentillesse et respect.
je suis très déçue...