A half-baguette with an artisanal look for a multitude of uses. An exclusive blend of cereal sourdough, wheat flour and spelt flour combined with a blend of 9 seeds (white sesame, sunflower, amaranth, millet, white quinoa, chia, buckwheat, rolled oats and black sesame) for a recipe with the taste of germinated seeds.
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).