48 hours of fermentation
Our breads rise slowly on a natural starter, with no added yeast. Two days that give a fragrant crumb and a loaf that keeps all week.
our craft
Time is our first ingredient
Nothing is rushed here. The starter ferments for two days, the butter is laminated by hand, and every batch leaves the oven in its own time. Welcome behind the scenes.
while the neighbourhood sleeps
A day at the bakehouse
From the first stirring of the starter to the last turn of the lamination, here is how your bread and your croissants come into being.
- 4:00 am
The starter wakes up
Thomas refreshes the mother starter with T110 flour and filtered water. It sets the tempo: no starter in good form, no batch.
- 5:30 am
The first bakes
The dough shaped the day before goes into the deck oven. Tradition baguettes, stone-milled loaves and specialty breads come out golden, in the smell of toasted sourdough.
- 7:00 am
The shop opens
The window fills with warm viennoiserie and crisp loaves. The regulars arrive, and the morning-baguette ritual can begin.
- 2:00 pm
Tomorrow's lamination
While the shop hums along, Sophie laminates tomorrow’s croissants: 27 layers of AOP butter, folded, turned, rested. Patience is what makes the lamination.
what never changes
The four pillars of the house
Charentes-Poitou AOP butter
One butter in the bakehouse, for lamination and for creams alike. Its hazelnut note is the signature of every piece of viennoiserie we make.
Farm flours, stone-ground
Wheat grown around Paris, ground on stone. The flour keeps the germ and the bran, and the bread keeps the taste of the field.
Fruit from orchards nearby
Strawberries, apricots, apples: our pastries follow the picking at the orchards around us. When a season ends, the recipe waits for the next one.
the treasure of the house
A mother starter kept alive since 1998
In its stoneware crock, sheltered from draughts, lives the oldest resident of the bakehouse. Thomas Dubois started it in 1998, with stone-ground flour and water, and has fed it every morning since — Sundays and holidays included.
Almost thirty years of daily care have given it a character of its own: notes of hazelnut, a gentle edge of acidity, a quiet strength. It is what raises every one of our loaves, without a gram of added yeast.
“You do not make a starter like ours, you raise it. It is part of the family.” — Thomas Dubois, master baker
want to go further?
Learn the gesture, taste the result
Come and knead alongside us at a bakehouse workshop, or simply let today\u2019s window tempt you.
fancy a taste?
The best way to understand is to bite into it
Everything you have just read fits into a single mouthful. Come to the counter, or learn the gesture yourself at a workshop.