Bakery
First prize winner of the Indre-et-Loire's best chocolate éclair competition in 2024, Paul Luino and Robin Delahaye have chosen to set up their artisan bakery-pâtisserie in the heart of the Loire châteaux region, between Bléré, Chenonceau and Amboise. While they make everything in-house, they also source organic flour and seasonal fruit from within a 100 km radius. Traditional baguettes on liquid sourdough, some twenty special breads on hard sourdough, such as the HY shaped with a house blend of flour (tradition, khorasan and petit épeautre) or the fruité (a blend of dried fruit and seeds, Touraine honey and tradition flour), viennoiseries made on site with Charente Poitou PDO butter, and a whole range of seasonal tarts, a specialty of the bakers-pâtissiers. The two partners have also developed a delicious snacking range, offering a variety of salads, sandwiches and soups in winter. There's also an area where you can enjoy a hot drink and, why not, a wonderful croissant.
