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Moulin de Lugy

62310 LUGY
Bakery
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Gault&Millau's review
Bakery This well-run mill, taken in hand by Bernard Delrue, just as passionate as his predecessors, opens its doors once a week. The concept is as atypical as it is interesting, with Bernard's background as an engineer reconverted to making bread the old-fashioned way and baking it over a wood fire. Locals and visiting customers come to stock up once a week. The range is limited but sincere. Country, wholemeal or seed breads, plain brioches, sugar or raisins. Natural sourdough breads baked over a wood fire, once a week.
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Plan
Address Rue du Moulin
62310 Lugy
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Opening
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Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
Friday Lunch Dinner
Saturday Lunch Dinner
Sunday Lunch Dinner

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