LES TÊTES DE MEULE
Read moreReconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.
PAIN GRILLÉ
Read moreCoffee-shop and neighborhood bakery, Pain grillé opened its doors in 2024. Your hosts, Lucie and Fabien, wanted to create a place where people could come to buy their bread, but also to relax at any time of day over a hot or cold drink. "Better digestible and tasty in the mouth", confides Lucie, who trained at the Arlot Cheng house in Nantes, the house offers exclusively organic sourdough bread and, to eat in or take away, Foccacia, generous slices of pizza and Swedish-inspired homemade cakes.