Bakery
Warm bread at any time. Flûtines generously topped with olives, chorizo or lardons, soft rolls with chocolate chips or raisins, sliced bread with apricots, raisins and walnuts, and the famous flûte fermented on poolish (a water-flour-yeast mixture that enhances aromas, with a minimum of yeast), shaped by hand. Here in Vincennes, Valérie Ganachaud, one of Bernard's two daughters, runs the bakery.
