Bakery
The credo of this baker, who uses slow-growing, 100% natural products, such as his homemade sourdough and organic flours from the Gers region, is to make good, healthy bread. These are used to make the "Oméga" (roasted corn and linseed), the "Hippocrate" (spelt and quinoa) and the "Fromentier" (natural sourdough bread, with sunflower or sesame).
