Photo of the miller and his sacks of flour
Short supply chains
Our flours come from millers around Paris who work with farm-grown wheat, and our fruit from orchards nearby. Fewer miles, more flavour, and a face we know behind every sack of flour.
doing it right, simply
Commitments you can taste
Buying local, following the seasons, throwing nothing away and making everything ourselves: these are not slogans, they are bakehouse habits we have kept since 1987.
92 %
French ingredients
30 km
radius for our flour
0
frozen products
-50 %
on day-old bread
our everyday promises
What we commit to
Four simple principles behind every flour order, every recipe and every bag handed across the counter.
Photo of crates of seasonal fruit
Strictly seasonal
No strawberries in January, no apricots in November. Our pastries follow the picking calendar: when a fruit leaves the season, the recipe leaves the window — and we already look forward to next year.
Photo of shaping at the bakehouse
Nothing frozen, everything made here
Every croissant is laminated here, every cream whipped here, every loaf mixed here. No frozen dough, no industrial mix ever crosses the bakehouse door. It takes longer — it also tastes so much better.
Photo of the paper packaging and returnable boxes
Paper packaging and deposits
Kraft bags, greaseproof paper and cardboard pastry boxes: no plastic at the counter. For entremets and party platters we use deposit-return containers — bring them back and they go round again.
nothing is lost
Our war on waste
A loaf that took 48 hours to ferment deserves better than the bin. Here is what becomes of every crumb.
Day-old bread at half price
Every day after 6 pm, the previous day’s loaves are half price. A 48-hour sourdough stays delicious for days.
Donations to the neighbourhood
Whatever is left at closing goes to a local charity that redistributes it. Nothing ends up in the bin, everything ends up on a plate.
Breadcrumbs and French toast
Bread too stale to sell becomes house breadcrumbs, croutons for soups, and Saturday morning French toast.
want to know more?
One bakery, one story, one menu
Find out who has been mixing dough behind this counter since 1987, or come and taste what these commitments actually produce.
so, in practice?
These commitments are edible
Flour from around Paris, seasonal fruit, leftovers redistributed: all of it ends up in what you eat. Judge for yourself.