The good taste of craftsmanship. In this village bakery and pastry shop, everything is homemade, even the pretzels! At its head, Sarah Bayart returned to the bakery business in the early 2000s, after a career in international trade. His passion for yeast dough and good eating can be felt everywhere: breads made during long fermentation to promote aromas and digestibility, but also pure butter pastries, cakes, sandwiches and other salty or sweet delights.

The flavors and texture of traditional French baguette, golden, crunchy and without any additives.
Breads made from natural sourdough and organic ancient cereals (small spelt, khorazan, wheat from the population, red wheat from Bordeaux...).
The attention paid to the ingredients: Valrhona chocolate, French flours, mostly regional fruits.
Fruit desserts that follow the seasons. The strawberry plant is in spring!
Sourdough panettone, a baker's monument for Christmas.

Baguettes, sourdough breads, croissants, pains au chocolat, pains au chocolat, brioches, brioches, sandwiches, tropézienne, fruit tarts, king cakes, entremets, logs, logs, firewood, cookies...