Bakery
From honey to wild blueberries, from raw-milk Emmental de Savoie to ficelle aux lardons, most of the products used here come from small local producers. Like the Haute-Savoie flour in Mégevan, a large one-kilo loaf baked after 30 hours of fermentation.
Map
5 Route de Rochebrune, 74120 Megève, France
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