Bakery
Made with a natural liquid leaven that gives it a melting crumb, softness and a milky, slightly acidic taste, the "flûte du Berger" continues to seduce, as do the Bolivian with pumpkin seeds and quinoa, the Saint-Père (wheat) or the Germain (rye) with organic flours. Franck Debieu works with his colleagues to create original, high-quality breads, but also beautiful pastries with subtle flavors. He is our shepherd.
