Real bread, from a real oven, in the middle of the village.
Sourdough loaves, butter croissants and cakes made to order, kneaded, proofed and baked behind this very counter, never trucked in.
Open from 6:30, hot baguettes at 7:00, 12:00 and 17:00. Closed on Mondays.
Today at the counter
- Sourdough country loaf€4.80
- Baguette tradition€1.30
- Butter croissant€1.40
- Quiche of the day€4.90
- This week’s tart€4.60
Written up each morning once the oven has had its say, sold out is sold out.
How the bread gets good
No secret, only patience, the same three habits since the first day.
Our own sourdough
One starter, fed every day since the bakery opened. It sets the pace: twenty-four hours from flour to loaf, and no shortcut is allowed to touch it.
Flour with a first name
Stone-milled flour from a mill we can drive to, milled slow so the wheat keeps its taste. We know who grinds it, and they know where it ends up.
Made here, start to finish
No frozen dough, no delivered pastry, nothing finished elsewhere. If it is on the shelf, it was flour in this room the night before.
The four shelves
From the daily bread to the Sunday cake, everything belongs to one of four families.
Breads
Sourdoughs, traditions and loaves with enough character to carry a week.
Viennoiserie
Croissants and morning pastries, laminated by hand with real butter.
Pâtisserie
Tarts that follow the market and celebration cakes made to order.
Savoury & lunch
Quiches, fougasse and a proper lunch from the bread oven.
What the house is known for
Read it like the slate by the counter, the dotted line ends at the price, as it should.
Sourdough country loaf
House signature€4.80, the 900 g loafStone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.
Olive & rosemary fougasse
€3.80The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.
Baguette tradition
€1.30Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.
Walnut & rye loaf
€5.40, the 600 g loafDense, dark and built for cheese, whole walnuts folded into a slow rye dough.
Butter croissant
€1.40Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.
Pain au chocolat
€1.60Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.
Word around the square
A village bakery has no better advertising than its regulars.
5/5
I moved across town and still come back every Saturday. The sourdough loaf lasts our family of four all week, and the crust is a food group of its own.
5/5
Ordered a Paris-Brest for my mother’s seventieth with two days’ notice. They called to confirm, the box was ready to the minute, and the table went quiet, the good kind of quiet.
5/5
The 7am queue tells you everything: regulars, first names, the smell of the second batch. The kouign-amann alone is worth setting a Sunday alarm for.
4/5
Best croissants within a tram ride, and I have tested this thoroughly. One star withheld until the fougasse comes out earlier, eleven o’clock is a long wait.
When to come, where to find us
A bakery lives by its door times, here they are, along with the minutes the baguettes come out hot.
Opening hours
- Tuesday – Friday6:30 – 19:30
- Saturday6:30 – 19:00
- Sunday7:00 – 13:00
- Mondayclosed, the oven rests
Hot baguettes leave the oven at
Find us
12 Market Square, old town
Two minutes from the church square, bike racks at the door.
Big order to carry? Call ahead and we will have it boxed and waiting by the till.
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
We confirm every order by phone before the ovens commit.Custom cakes need 48 hours, pièces montées and buffets, one week.