Bakery
She is a pastry chef and baker; he is a baker and cook. Claire Quitschula and Olivier Houllier have chosen to combine their culinary skills to offer you dishes crafted according to the highest standards, between Clermont-Ferrand and Issoire. Together, they’ve chosen to use a traditional, high-quality Combraille flour that pays farmers more generously for their work. A traditional sourdough baguette and specialty breads sold by weight, such as stone-ground wheat bread or the Boulaye—a country-style loaf made with a blend of wheat and rye flours, available in custom sizes upon request. Pastries made with Poitou-Charentes AOP butter include croissants, pains au chocolat, and puff pastries filled with seasonal fruits… And the pastries born from Claire’s imagination include reimagined classics like the famous Paris-Brest, desserts, and fruit tarts, as well as highly popular trompe-l’œil creations on weekends: Granny Smith apple, blueberry, apricot, and cherry—all depending on the season and the pastry chef’s inspiration. Whether inside or on the terrace, you’ll enjoy the variety of snacks and excellent travel-friendly cakes. Be sure to follow this spot on social media: Instagram (@claire_quitschula).
Map
1 Rue de la Cheire, 63320 Neschers, France
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