Bakery
With his solid experience in bakery, Arnaud Oliver kneads by hand, applies fermentation times of 12 to 24 hours and works with natural sourdough. Label rouge or controlled flours, depending on the product, and AOC des Charentes butter (for viennoiseries and pastries) complete the traditional know-how of this modern man. So, what's for dinner? In the bakery, crisp, tasty crusts envelop airy, aromatic crumbles. The baguette tradition is top-notch, the tourte seigle (100% rye flour, difficult to shape) with a hint of Guérande salt is a must, and the "pain d'Autrefois" (which makes large slices) very fragrant, all at adjusted prices.
