Graine de pain

The bread I offer is home-made, made with natural leaven and exclusively organic.

The flours are chosen for their quality and their proximity. I have therefore chosen to work in collaboration with two farmers in the north of the Côte d'Or, the Ronot farm in Chazeuil (21) and the Belot farm in Fraignot & Vesvrotte (21). Both work with respect for the land and people by running their farms in Organic Agriculture.

This story of good bread continues with the elaboration of natural leaven. This treasure is a living material that contains thousands of good bacteria and yeast necessary for the elaboration of a bread with strong nutritional qualities.

I have been feeding it continuously for several years, keeping its secrets and fulfilling all its promises.

The dough is kneaded slowly, without heating.

The long fermentation (5 to 6 hours) allows an optimal development of the aromas and improves the conservation of the bread. Thanks to the degradation of the long protein chains of the gluten, digestion is facilitated.

Throughout its development, the dough transmits information to us until its last wish, the loading of the oven. This is done with a shovel and baked in a wood-fired oven to give it its flamed colour and incomparable taste.