What we bake

Stone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.

Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.

Dense, dark and built for cheese, whole walnuts folded into a slow rye dough.

Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.

Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.

The Breton butter-and-sugar pastry, caramelised until the edges turn to amber glass.

Choux crown, hazelnut praliné ground in-house, no shortcuts, our most ordered birthday centrepiece.

Whatever the market does best this week, on almond cream and a properly baked crust.

The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.

A proper lunch from the bread oven, all-butter crust, generous filling, changes every day.