The best bakeries Luberon

100% organic, 100% gourmet, good bread does not run in bakeries. Hauts les Pains stands out not only for the gustative qualities, the crispy or soft textures of its breads, but also for the healthy ingredients that Pascal Coutaz, an architect, used in his first life, wanted to make a reality of his desire for a better world in every sense of the word. His sourdough is natural, his organic flours, small spelt, Khorasan, rye, wheat, rice, buckwheat with typical flavours come from a local farmer-miller.

This green-fronted bakery and patisserie welcomes you every day except Wednesday to enjoy a variety of breads made with cereals, rye, corn... golden viennoiseries, meringues of all kinds, mouth-watering pastries, as well as croquants de Provence and traditional navettes. A savoury section, including pizzas and quiches, is also available.

A former lawyer has opened this bakery, or rather "country bakery" as he calls it, and offers, after training, multiple varieties of organic breads, farmhouse loaves, rye, petit épeautre, seed breads, but also brioche oil pumps and other brioches. All good things must be earned, as the bakery is only open 2 days a week in two time slots!

From sourdough breads and viennoiseries to pastries and cookies, this is an artisan bakery worthy of the name. Benjamin, a graduate of the École Internationale de Boulangerie in Noyers-sur-Jabron, defends virtuous agriculture that respects the earth and its people. He advocates short and organic circuits, with flours from ancient varieties, fresh sourdough, slow fermentation and no additives. Go ahead, try it all, you'll be back. La Belle Miche is good bread for good eating!