Recipes to make at home, what happens at the mixer, advice on keeping bread fresh, and portraits of the people behind the counter: we tell you everything, between two batches.
Where the gariguette strawberry from nearby orchards meets verbena from the garden: the story of our seasonal entremets, on the counter until the end of August.
27 layers of lamination, AOP butter and a great deal of patience: everything that separates a good croissant from a great one.
Where the gariguette strawberry from nearby orchards meets verbena from the garden: the story of our seasonal entremets, on the counter until the end of August.
Stone-milled loaf with strong cheeses, walnut bread with fresh goat's cheese: three pairings that work every time, and why.
A well-kept sourdough loaf stays delicious for a whole week. A baker's tips for keeping crust and crumb at their best.
27 layers of lamination, AOP butter and a great deal of patience: everything that separates a good croissant from a great one.
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