More than food, a religion in France. No French people can live without their daily Baguette. French word is "Pain", but definitely, not painful to eat at all.
Do we really need to explain ? :)
The one you take away under your arm eating the crunchy ends on the way home.
The simplest and most common white bread in France, but properly made, how such a simple thing such as a mixture of flour, water, salt and yeast can be so damn good !? This is where baking comes into an art.
A special recipe (coming from the recipe that won the best baguette in France) where a bit of levain makes the whole difference.
Sandwich bread - with levain
A sandwich bread made specially for our North American friends. A baguette style sandwich bread without ridges that cut the sensitive and delicate lips and palate of North American people, not used to our French style crunchy crusted breads. With a hint of sourdough to improve taste and texture. Comes in 2 formats: long and thin or short and wide.
Multigrain Bread - Molded
A North American style multigrain loaf with our seed mix and special secret way of making it to keep its moisture.
Whole wheat bread - Molded
For people in need of fibres !
Same as the baguette, in a loaf shape. Less crust for people who enjoy it less.
Sundried Tomato Cheese
A loaf of bread with Sundried tomato and Mozzarella cheese. Comes in several formats : individual bun (90g), demi loaf (185g), full loaf size (350g).
Perfect for Southern style dishes.
Kalamata Olive Bread, perfect for people who enjoy them. Comes in several formats : individual bun (90g), demi loaf (185g), full loaf size (350g).
Ideal for your special holiday season, great with chicken for sandwiches. Add up a little hint of sweetness in your life. Comes in several formats : individual bun (90g), demi loaf (185g), full loaf size (350g).