Bakery
MOF since 2011, this baker's son doesn't hesitate to devote 18 to 24 hours of fermentation time to all his breads, which then develop a maximum of aromas, like the homemade natural sourdough bread or the "chardonette des lorrains", a traditional baguette on rye sourdough flavored differently according to the season.
Map
26 Rue de Nancy, 57660 Lixing-lès-Saint-Avold, France
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