Bakery
After gaining experience with artisan bakers all over France, Jason and Tinaïg returned to their native Brittany to set up their own establishment in 2022. On the bakery side, mastery of the classics is the order of the day: their pain de campagne, their baguette Tradition bretonne and their buckwheat baguette are their greatest successes. "In terms of creativity, we concentrate more on pastries, observing trends to better reinvent ourselves," explains the couple. In winter, the Mont-Blanc brown and blackcurrant on a macaroon base is a big hit, while in summer, pavlovas with red and exotic fruits, strawberries... not forgetting the great moment of Christmas, with four new logs every year; particularly elaborate creations, true celebrations of inventiveness and homemade. The same is true of our pastries: it's hard to resist the Pantoufle, an apple turnover with homemade salted butter caramel. Come and try it, your favorite seasonal creation could become a permanent fixture on the menu!
