"Pain de campagne"
Big, rustic sourdough with spelt and rye. The taste of the countryside.
"Baguette de tradition"
A real baguette bursting full of flavour. Not the white fluff from the supermarket.
Apricot & hazelnut loaf
"Pain aux fruits secs"
Wood-roasted hazelnuts, dried apricots and raisins inside. Great with cheese.
Baguette with seeds
"Baguette aux graines"
With 4 types of seeds, roasted in the wood oven for maximum taste and crunch.
"Pain aux noix"
Whole walnuts in a smaller country-style loaf.
Made over 3 days with the best imported butter and leavened with sourdough. Buttery, flaky heaven.
Pain au chocolat
Like a croissant with Belgian chocolate, my absolute favourite ever since I was a child.