Original taste owing to its mix of Traditional wheat flour (T65) et Gaude flour, along with wheat sourdough. Incredible opened crumb and excellent storage thanks to its natural sourdough fermentation process and an exceptional moisture level. Irregular, “Polka”-type scoring. A stockier, shorter, and wider shape compared to classic baguettes.
The Gourmet Breads
Distinctive breads with a specific commitment to propose products with a lovely organoleptic range: intense taste, complex shapes and finishes. The doughs are worked with a higher moisture level and long fermentation periods. They are made mainly with sourdough and special flours (T80 wheat flour milled with a stone mill, rye flour, or spelt flour).