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Le Pain Laurent L'Hénaff

17220 LA JARNE
Bakery
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Gault&Millau's review
Bakery Laurent L'Hénaff attended the Ecole Ferrandi and became a home chef, before being lulled by the sirens of good bread, ancient wheat and organic farming. So it was near La Rochelle that he set down his loaves. Buckwheat bread with filtered rice leaven and Ile de Ré salt, rye loga... and a host of other flavorful compositions. Far aux pruneaux, pain cacao, pain de mie, brioche and the famous kouign-amann, Breton to the last spoonful of butter.
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Address 1 Rue de la Croix Perrine
17220 La Jarne
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