Sourdough bakehouse, batch № daily
Flour, water, salt. And thirty-six hours.
Stone-milled flour from a mill we can name, a sourdough older than the shop, and no shortcut anywhere in the process. The bread tastes like it took time, because it did.
- 78%
- hydration
- 36h
- fermentation
- 0
- additives, ever
The process, documented
no step skipped
Day 1, 08:00
The levain wakes
Fed with the same stone-milled flour as the dough it will raise. Same starter since 2014.
Day 1, 16:00
Mix and folds
Autolyse first, salt after, then four gentle folds across the afternoon. No intensive kneading.
Night
Cold retard
Shaped loaves sleep at 4 °C. This is where the flavour is made, and why we never rush it.
Day 2, 06:00
Stone oven
Loaded at 250 °C with steam. First loaves hit the shelf at seven, still ticking as they cool.
The bake list
Full list
Sourdough country loaf
House signatureStone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.
Olive & rosemary fougasse
The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.
Baguette tradition
Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.
Walnut & rye loaf
Dense, dark and built for cheese, whole walnuts folded into a slow rye dough.
Butter croissant
Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.
Pain au chocolat
Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.
Field notes
What the regulars report
I moved across town and still come back every Saturday. The sourdough loaf lasts our family of four all week, and the crust is a food group of its own.
Ordered a Paris-Brest for my mother’s seventieth with two days’ notice. They called to confirm, the box was ready to the minute, and the table went quiet, the good kind of quiet.
The 7am queue tells you everything: regulars, first names, the smell of the second batch. The kouign-amann alone is worth setting a Sunday alarm for.
Best croissants within a tram ride, and I have tested this thoroughly. One star withheld until the fougasse comes out earlier, eleven o’clock is a long wait.
Hours
Hot-bread timetable
- Tuesday – Saturday
- 7:00 – 19:30
- Sunday
- 7:00 – 13:00
- Hot batches
- 7:00 · 11:30 · 16:30
- Monday
- closed, the levain rests
Where
The bakehouse
- 3 Rue du Four, city centre
- 01 23 45 67 89
- Rack outside for bikes, most of the flour arrives by cargo bike too.
Batch on request
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
Custom bakes need 48 hours of notice, fermentation does not negotiate.