Ulysse Pralus, the family's youngest son, opens his first bakery in Lyon
Anne Debbasch | 2/22/24, 5:35 PM
In a few weeks' time, the youngest son of the Pralus family will open his bakery "Pralus, la boulangerie". Initial tests are already making mouths water.
In the Pralus family, gourmandise is no laughing matter. Raised on the scent of praluline and chocolate, Ulysse Pralus turned to the bakery profession, graduating in 2020 and opening his first bakery in Roanne in 2022. In early spring, he will open his Lyon boutique to customers.
No baguettes, only loaves
At "Pralus, la boulangerie", the bread is 100% organic and made on sourdough. No baguettes, no flutes of any kind, just big loaves that you buy by weight. There's a choice of traditional pavé, the house signature "pain perdu" (French toast), "a slightly lost country bread that we've brought up to date", and a host of creative breads: " I want to give bread culinary flavors, to give it a new dimension, to put it back at the center of the table. "These include walnut-honey-mustard bread, which goes well with cheese, especially goat's cheese, and curry bread, which Ulysse Pralus recommends with chicken in coconut milk. " We also make a gluten-free bread with rice and buckwheat flour, flavored with thyme, as well as a honey-almond and apricot version. The recipes for all our breads are designed to evolve with the seasons. "
Not just bread...
In addition to bread, the Lyon bakery will also be offering sandwiches made between two slices of homemade loaf with ingredients sourced in the region: nitrite-free ham and Comté cheese from Mons, for example. Cajun chicken with spicy sauce will be served on country bread, while tuna-mayo with a host of condiments (red onions, capers and gherkins) will be sandwiched between two slices of olive and rosemary bread. The icing on the cake is the twenty or so seats in the dining room and on the terrace. Locally-roasted teas and coffees are served with Pralus chocolate viennoiseries, croissants or grandma's desserts: rice pudding with orange blossom, brownie with Pralus chocolate, hazelnuts and sesame, vanilla pastel, apple-thyme-lemon crumble or seasonal red fruit clafoutis.Suffice it to say, this is an address for gourmet gourmets, to be shared fissa!
In the meantime, Ulysse Pralus breads are available at Halles Diderot in Roanne and at the brand-new Roanne bakery opened in December, 2 rue Alsace Lorraine. "Pralus, la boulangerie" will open in April at 18 Quai Saint-Antoine in Lyon's 2ᵉ arrondissement.
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