Les Pains

While you are probably sleeping, our boulangers come to our bakeries to start preparing all our breads so we can display them warm and proudly for you to have. Artisan and freshly made every day with all our passion.

Artisan: Wheat, fresh yeast and salt.
Artisan Baguette: Same mix as the Artisan, made in the deck oven and with more water. Ends up with a thick crust and large bubbles inside.
Baguette: It has less water than the artisan and is cooked in the convection oven, ending up having a thinner crust and smaller bubbles of air inside.
Campalliou: Wheat flour, Rye flour, Deactivated and dehydrated rye sourdough, Flour treatment agent: E300, salt, fresh yeast
Rye and Walnut: Rye wholemeal flour (T170), Rye sourdough starter, yeast, salt.
Farmhouse: Wheat flour, sourdough (20% of total), yeast, rye flour 20%.
Roasted Seeds: Farmhouse + Sesame seeds, poppy seeds and sunflower seeds.
Raboliot: 50% Stoneground flour (T80) and 50% wholemeal flour, hazelnuts, sultanas and yeast.
Sourdough: Wheat flour, rye flour (10%) and sourdough (40% of total).
Sesame Sourdough: Sourdough Bread + Sesame seeds.
Multicereal: Sunflower seeds, sesame seeds, brown flax seeds, yellow flax seeds, outmeal, barley flour, wheat flour.
Wholemeal: Wholemeal wheat flour and yeast.