Bakery
Nadine (trained in economics and management) and Anthony Bosson opened their first boutique at the end of 2015. This passionate young couple have no regrets about their choice, as customers have quickly become loyal to the store. Anthony knows his repertoire well: Compagnon du devoir, demonstrator baker, this young man has taken the time to immerse himself in the noble material of baking. The result is a Bosson flute (which ferments for 12 hours after kneading) or a Versot loaf with chestnut honey, roasted hazelnuts and macerated raisins, allowing you to go for the essential without remorse! The baker also uses organic flours, with all the know-how and concentration acquired during his training: tourte de meule with sourdough, or gluten-free buckwheat bread. Viennese pastries and cakes are made with the same essential care.....