This is the Home Page

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Our Breads Nos pains
Other Baked Goods
Other Services
Bread Images
Bread Sayings
About Us
Our Equipment
References
From the Baker's Bench
Site Map

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«Faire du pain, ça s'apprend en deux jours, facilement. Mais faire du bon pain, c'est l'art de toute une vie.»

Jean-Claude Mislanghe, instructor,  Institut National de la Boulangerie, cited in Nouvel Obs, 22 June 1995

• Bread is our passion, our service to the community, our living.
• We are an artisanal enterprise, in the French bakery tradition.
  
• Bread = wheat or rye flour, water, salt, leaven, the whole mixed, kneaded, fermented, shaped, baked and cooled.
• Good bread = loaves which reach towards the limit of what the flour is capable of (Raymond Calvel,  baker, noted teacher of baking,  and author of several standard texts on bread). OR,
• Good bread, in reference to baguettes, apeals to all the senses: the eye, nose, ear, touch and taste (Bernard Ganachaud,  Parisian baker who successfully patented his baguette,  La flute Gana).
• This site is mainly addressed to the bakery's customers. But it is also made with an audience in mind of people who are curious about the workings of artisanal bakeries, their survival, and, indeed, existence in seemingly unlikely places.

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