Bakery
Gérard Berrux's baker is driven by a single word: quality. This man with an unusual background - born into a family of farmers, he worked in banking in the United States, before returning to the essentials, the craft of bread-making - prepares his bread entirely independently, having installed his own stone mill, without neglecting a single stage. His method? Borrow the secret of bread-making from our ancestors, to preserve the aroma and nutritional properties of the sourdough. As a result, consumers can enjoy Pain de Chibon with their eyes closed, named after his great-uncle, one of the first ski instructors.
