Bakery
Also a cereal producer, Jean-Benoît makes superb organic breads that keep for at least a week, such as pain paysan or pain moisson made with natural sourdough, Ile de Ré salt, linseed and sunflower seeds, kneaded by hand and baked in a traditional wood-fired oven. Every Thursday evening, from 5pm, at the foot of the imposing Château du Rozel - an unusual location for this kind of activity - you can experience the rhythm of a fairytale by buying bread prepared in the château's bakery, under the ancient stone arches.
