Bakery
Éric Vallais-Vacavant is a renowned artisan baker and patissier who makes the craft shine. A native of the region with 44 years' experience at the kneading trough, he welcomes apprentices to pass on his know-how. "To the talents who take over the business when I retire, I'll entrust my father's recipes, which I've kept secret," confides this man, who greets his teams. What's more, customers are delighted from 6 a.m. with his home-made creations, prepared with quality products such as Banette flours from the Nord Isère region. His trademark? Patience in the process, as illustrated by the slow rise of the dough with little yeast, which makes the bread tasty, easily digestible and long-lasting. Don't leave home without: a pure butter viennoiserie, Grenoblois bread with toasted walnuts, Doudou baguette with natural honey and apple sourdough, praline brioche... Your taste buds will also adore old-fashioned pastries such as Patate, millefeuille and Chartreuse, as well as ultra-fresh and tasty snacks. All served with a smile!
