Bakery
A committed and demanding baker who has been working with sourdough for years, and who can be found at the Saint-Pont bakery, just ten minutes from Vichy. A very rigorous organic approach to flour, salt and water, manual kneading and long fermentation times, to guarantee the best and healthiest product. Present Wednesday afternoons and Saturday and Sunday mornings at the kneading trough, and various points of sale to discover on the site.
